# Solomillo al Bovril

This dish combines juicy Iberian pork tenderloin with a creamy, flavorful sauce.

- Servings: 4 servings
- Cuisine: Spanish
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- glass container
- pan
- spatula
- tongs

## Tips

- You can prepare this recipe a day before, you will only need to heat before eating.

## Source

- Original video: https://www.instagram.com/reel/DJYU15jMRbd/?igsh=MTRhcW4xcGw3bTJicg==
- Recipe page: https://www.cliprecipe.com/recipe/192076f4-6501-4625-86f2-a26584556e70
- Extracted: 2025-05-08

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt