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