Raciones: 4-6
  • 1 pork tenderloin, about 1kg.
  • 3 large onions, peeled and cut into strips.
  • 1 glass of rum or brandy or cognac.
  • 3 tablespoons of jam. You can use any kind and try the different touches they’ll give your sauce. My grandmother used peach
  • Extra virgin olive oil
  • Sea salt
  • Freshly ground pepper
  1. Place the steak on a board, make some cuts into fat, not too deep.
  2. Rub the loin with salt and freshly ground pepper.
  3. In the saucepan put oil, about 2 tablespoons, and sear all the sides of the loin over medium high heat. Set apart.
  4. In the same pan we add a little more oil and sauté onions until they are soft and dark. It is important to be patient at this point and wait for it to do get really soft.
  5. When the onion is ready we get the loin back in, add the rum and let the alcohol to evaporate for a couple of minutes. We add the jam and cover the loin with water halfway.
  6. If we do the regular pot, it will take about 25-30 minutes over medium-low heat.
  7. If we do it pressure cooker the close and put over high heat. When the valve starts whistling lower the heat and count 10 minutes.
  8. Open the pot, take the loin out and let rest on the cutting board*.
  9. Meanwhile, we turn the heat up for about 5 minutes, to let the sauce to thicken well, taking care it doesn’t stick to the bottom.
  10. Add salt and pepper to taste. We can blend the sauce, but I like the onion chunks in it.
* This is important to do with almost every meat we cook. We shoud let rest turkey , roast chicken, pork loin, roast beef ...
If we carve or slice righr after taking out of the por or the oven, we will lose all the juices whick will spill over the cutting board, and as a result, we will get a much drier meat. It is best to wait a while, so the juices are absorbed and the meat is juicier.
- 44% proteins, 38%fat and 18% carbs.
Información nutricional
Tam. Ración: 150gr Calorias: 353 Grasas: 12g saturadas: 1g trans: 0 Carbohidratos: 14g Azucar: 8g Sodio: 75mg Fibra: 2g Proteinas: 33g Colesterol: 86mg
Recipe by Mar Rojo 19 at http://marrojo19.com/sweet-and-sour-pork-loin-piluchis-recipe/?lang=en