Pork loin with Pedro Ximénez Reduction

Pork loin with Pedro Ximénez Reduction is a much loved dish, being easy to make with a spectacular result. The key is in the touch of sweet wine, Pedro Ximénez, which, in addition to impregnating this juicy meat…

PORK LOIN WITH PEDRO XIMÉNEZ REDUCTION

Pork loin with Pedro Ximénez Reduction is a much loved dish, being easy to make with a spectacular result. The key is in the touch of sweet wine, Pedro Ximénez, which, in addition to impregnating this juicy meat, is also used to moisten ingredients such as the raisins and prunes. There are also varieties of this dish made with pine nuts. It can also be served with trimmings (potatoes, mushrooms).

Pedro Ximénez -or Pero Ximén- is related to Sherry, Montilla-Moriles and Málaga wines; it is a sweet wine made from Pedro Ximénez grapes. According to legend, this grape variety is said to have been brought from the Canary Islands or Madeira to the Sierras de Málaga by a Catholic cardinal called Pedro Ximénez. In 1618, the writer Vicente Espinel would describe the famous wine of “pedro ximénez de Málaga”.

Recipe

Ingredients

  • Tenderloin pork
  • Onions
  • Muscatel grape raisins
  • Prunes
  • Chicken stock
  • Pedro Ximénez wine
  • Wheat flour
  • Olive oil
  • Black pepper and salt

Directions

While the raisins and prunes soak in a little Pedro Ximénez, clean the pork loin. Cut the onion into julienne strips and sauté over a low heat. Add a tablespoon of flour. Put the meat separately on the stove, until golden brown, and remove. Add the wine, the sautéed onion, placing the meat in the casserole dish, while adding the chicken stock. After straining the raisins and prunes, add to the casserole dish. Leave to simmer slowly for about 20 minutes.