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Pork tenderloin with Pedro Ximenez

By Aurora Luzarte


11 in Saladmaster Sauce Pan


  • 1 pork tenderloin
  • 200 ml of Pedro Ximenez (other sweet dessert wines may be used)
  • 200 ml chicken broth or meat (low sodium)
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 1 tablespoon of cornstarch
  • Salt
  • Ground black pepper
  • Extra virgin olive oil


  • Add a good splash of extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan and put to medium temperature
  • Cut the sirloin into medallions of about 3 or 4 centimeters
  • Add the medallions when the oil is hot, give a point of salt
  • Cook well on both sides at high temperature and reserve
  • Lower heat to minimum and add chopped onion and garlic cloves
  • Sauté while stirring until onion begins to become transparent
  • Add the Pedro Ximenez and raise the temperature for two or three minutes to evaporate the alcohol
  • Add the tablespoon of cornstarch and stirring, add the chicken broth
  • Keep at medium high heat let the sauce reduce about 10 minutes
  • Transfer the salsa to a suitable bowl and refine it with the help of the blender, to integrate all the flavors well and make it softer
  • Put the sauce back in the pan, keep at medium temperature and add the medallions
  • Adjust Salt and add pepper
  • Cover the pan and when you click, minimize the temperature
  • Cook 5 minutes to integrate all ingredients
  • Like all stews, you can taste hot just cook it, or save it for the next day which will make the flavors more intense