Pork Fillet with Roasted Vegatables and Pedro Ximénez Sherry Sauce

Pork Fillet with Roasted Vegetables and PX Sherry Sauce
Pork Fillet with Roasted Vegetables and Pedro Ximénez Sherry Sauce

This is easy, yet very tasty dish. We made this for our friends last weekend. Pork fillet is very popular meat in Spain mainly because it is quite cheap to buy (about £3,5 / $5,5 / 4 € per fillet). If you are serving a special meal, you can always choose more expensive fillets from Iberian pig, which are even more tender and bigger as well.

The real king in this dish, however, is the sauce. Its main ingredient is sweet Pedro Ximénez sherry. Actually, a lot of it. For sauce for 4 persons you will need half a bottle. It may seem like a waste of good sherry to use such amount for just a sauce, but trust us, it’s worth it! This sweet and salty sauce have such depth that you will want it with all your steaks after you’ve tried it!

For a side dish we recommend slow roasted vegetables. With slow, we really mean slow. When you do the roasting in low heat (about 100 ºC, 210 ºF), the structure of vegetables becomes soft, but remains solid. Also they dry a bit making the taste more intensive. Of course this requires a lot of time. For this temperature about 4 hours is about right. If you are in a hurry, you can always raise the temperature and shorten the time.

Ingredients for Roasted Vegetables for 4 Servings

  • 4 carrots – zanahornas
  • 2 onions – cebollas
  • 3 paprikas (different colors) – pimientos tricolores
  • 2 sweet potatoes – batatas
  • 8 cloves of garlic – dientes de ajo
  • 4 chilis – pimientos picantes
  • 1 whole broccoli – brócoli
  • olive oil – aceite de oliva
  • ground black pepper – pimienta negra
  • salt – sal
  • 5 sprigs of thyme – ramitas de tomillo

The ingredients above are just an example. You can use what ever vegetables you like (or what you have in the fridge). Cut everything into large cubes (see the photos below in the gallery) and season with olive oil, ground black pepper, salt and thyme. Put them in 100 ºC, 210 ºF oven for 4 hours.

Ingredients for Pork Fillets for 4 Servings

  • 2 pork fillets, cleaned from excess fat and membranes – solomillos de cerdo
  • 5 sprigs of thyme – ramitas de tomillo
  • 5 cloves of garlic – dientes de ajo
  • green, red, black and white peppers – pimientos verdes, rojos, negros y blacos
  • salt – sal
  • olive oil – aceite de oliva

Make the marinade mixing all ingredients together. You don’t need to peel the garlic, just cut them in half.  Place the fillets as whole in the marinade and put in the fridge for about 2-3 hours. Return to room temperature 1 hour before grilling them.

Grill the fillets on medium-high heat so that the inner temperature is 60 ºC, 140 ºF. Shut down the gas and leave the fillets to rest in the grill. The meat should be little bit pink inside when you cut them, but first, let them rest in the warm grill for about 10 minutes.

Ingredients for Pedro Ximénes Sherry Sauce for 4 Servings

  • 3 shallot onions – cebolla chalota
  • 1 bunch of parsley – perjil
  • 1/2 bottle of Pedro Ximénes sherry
  • 2 meat stock cubes – cubitos de caldo carne
  • 1 dried cayenne chili – pimiento picate seco
  • 2 dl (1 cup) of double cream – nata de cocina
  • ground black pepper – pimimenta negra
  • salt – sal
  • cornstarch – maicena

Cut the shallots and parsley fine and soften in medium heat in olive oil. Add the sherry and the meat stock cubes and let it simmer in low heat until the sauce is reduced in about half (20-30 minutes). Add the cream and begin seasoning with chili, pepper and salt. When the taste is right, add a little cornstarch to create some structure in the sauce.

¡Buen provecho!

 

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