Solomillo al Bovril

Serves 4
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Directions

  1. 1Clean the pork tenderloin, remove the fat, cover it with milk, cover it and refrigerate for 2 to 4 hours
  2. 2Add olive oil and finely chopped onion to a pan.
  3. 3Add salt and honey.
  4. 4Cook until poached.
  5. 5Add sliced ​​mushrooms and cook until reduced in size.
  6. 6Add chopped cooked ham and cook until golden brown.
  7. 7Add orange juice and white wine and cook for 2 minutes.
  8. 8Add chicken broth and Bovril and cook for 4 minutes.
  9. 9Add cooking cream and pepper and cook over medium-low heat for 4 minutes.
  10. 10Taste and correct the salt if necessary.
  11. 11Wash and dry the meat and cut it into thick medallions.
  12. 12Cook on a greased griddle over high heat so that the meat remains a little raw inside.
  13. 13Heat the sauce and turn off the heat.
  14. 14Add the meat.
  15. 15Cover and let stand for 10 minutes.
  16. 16Serve.

Ingredients

  • 1 or 2 pork tenderloin
  • milk
  • 4 tablespoons olive oil
  • 1 onion
  • 0.5 teaspoon salt
  • 1 teaspoon honey
  • 300 gr sliced mushrooms
  • 100 gr cooked ham
  • 100 ml orange juice
  • 100 ml white wine
  • 200 ml chicken or beef broth
  • 1 teaspoon Bovril
  • 500 ml cooking cream or evaporated milk
  • pinch pepper

Equipment

glass containerpanspatulatongs

Tips

  • You can prepare this recipe a day before, you will only need to heat before eating.
Solomillo al Bovril | Clip Recipe