Cooking with wine is always a good idea, as these aromatic elements perfume a dish and enrich a sauce. And if we're in a region known for its wines, we should embark on the adventure of... sherry winesRobust, clean, dry, with enough power to "subdue" any meat. We propose a star recipe so you can try to emulate the best chefs of Alfonso Catering.
Ingredients (4 people):
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800 grams of pork tenderloin
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Sal Island
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Pepper
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Olive oil
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Spanish sauce base
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Amontillado wine from Jerez
Preparation:
We'll clean the sirloin and cut it into pieces of about 50 grams each, season them with salt and pepper, and cook them in olive oil. In a saucepan, we'll reduce the amontillado wine by one-eighth and add the Spanish sauce. We'll remove the meat from the pan and cover it with the sauce.
Remember to pair this dish with a wine from the same family so that the flavors don't clash on the palate.