PORK TENDERLOIN WITH LIGHTLY SEARED STRAWBERRIES
(Solomillo de Cerdo con Fresas) Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding - as sophisticated and striking as it is easy to make. The amount of sugar you use will depends on how sweet you'd like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightly pink and moist; a meat thermometer is indispensable here. Adapted from "The New Spanish Table" cookbook.
Provided by TxGriffLover
Categories Strawberry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155ยบ, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
- Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
- Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
- Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.
Nutrition Facts : Calories 94.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 30, Carbohydrate 7.3, Fiber 1.6, Sugar 4.5, Protein 0.9
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Sofiul Isiam
[email protected]Overall, this was a good recipe. I would make it again with a few modifications.
nzuzo mzwefa
[email protected]I would have liked more instructions on how to sear the strawberries. Mine didn't turn out as nicely as I would have liked.
Sahadat Hossain
[email protected]This was a great recipe for a special occasion dinner. My guests loved it!
Abhishek Xattri
[email protected]This dish was easy to make and very flavorful. I will definitely be making it again.
Tarek Bin
[email protected]I found the pork to be a bit dry, but the strawberries were delicious.
Chod Box
[email protected]The sauce was a bit too sweet for my taste, but overall this was a good dish.
kabo mac donald
[email protected]I followed the recipe exactly and it turned out great! I would definitely recommend this dish to others.
Allen Johnson
[email protected]This dish was a bit more work than I expected, but it was worth it. The presentation was beautiful and the taste was even better.
Dino . G
[email protected]The pork was cooked perfectly - tender and juicy. The strawberries added a nice pop of color and flavor.
XxDanisxX XxNetauxX
[email protected]I was skeptical about the combination of pork and strawberries, but I was pleasantly surprised. The flavors worked really well together.
Shah Shahg
[email protected]This pork tenderloin and strawberry dish was an absolute delight! The flavors were perfectly balanced, with the sweetness of the strawberries complementing the savory pork tenderloin beautifully.