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Solomillo de cerdo ibérico con salsa de naranja al PX ( Pedro Jiménez Liquor ) ... Solomillo de cerdo is one of the finest pork cuts one can purchase in Spain. This recipe hails from Jérez de La Frontera, the land of sherry and horses, in Cádiz, close to the Atlantic Coast.
Serves 4:
2 Iberian pork sirlions
2 tblsps extra virgin olive oil
4 fl. oz. PX
orange zest
Marinade:
2 tblsp olive oil
2 tblsp Japanese soy sauce
2 tbslp sherry vinegar
pinch cayenne pepper
salt
Caramelized Onion:
2 onions
2 tblsp sugar
2 tblsp olive oil
Marinade:
1) mix the marinade ingredients together and season the meat. Marinate for 20 minutes.
Sirloins:
2) When it is time to serve, remove the sirloins, from marinade and drain
3) sear on both sides until golden ( 3 to 4 mins. each ) and add the PX and reduce the alcohol for 10 minutes.
4) stir the pan juices with the PX
Caramelized Onions:
5) slice the onion rings and cook gently with the oil and sugar, until carmelized
6) slice the pork and serve with PX and the caramelized onion and a touch of orange zest for garnish on top of the onions.
Recommended wine:
a medium dry Amontillado D.O. made from Palomino grape with a small amount of PX
as the dryness of the palomino grape and the Px which is toasty and semi sweet shall blend beautifully here ... serve the wine chilled.
Margi Cintrano.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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