Spanish Pork Tenderloin/fillet with chestnuts and saltanas recipe - solomillo can castanas al Pedro Ximenez
Spanish Pork Tenderloin with chestnuts and saultanas recipe - solomillo can castanas al Pedro Ximenez sauce.
This beautiful dish has the most gorgeous sauce, and sultanas and chestnuts go so well with pork tenderloin. This dish is traditionally served with boiled then fried potatoes as above.
First cut and peel any silver coloured tendon muscle off the tenderloin and then cut it into medallions all about 2cm thick. Tenderloin is easy to overcook, and I think our Mum's told us often enough that pork had to be cooked so well... But this method gives you perfect tenderloin.
Onions 1
Garlic 1
Tenderloin about six inches long
100gm sultanas - in a mug of boiling water
Red wine 100ml
Half a pack pre cooked chestnuts
Thyme
Tsp flour
Chicken stock cube 400ml
So first in really hot olive oil fry your medallions until browned on both sides - about two minutes, then remove. Add finely sliced onions and garlic and fry until the onions are caramalised then add the flour and stir for a minute, then add the wine and reduce for a few minutes. Then add hot chicken stock, simmer for ten minutes and then blend until smooth, season. Add the sultanas and whole chestnuts, simmer for five minutes, add the pork and return to the boil for two minutes then switch off and leave for five minutes and then serve.
Enjoy