Solomillo a la Cordobesa

Serves 4
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Directions

  1. 1Prepare the stir-fry by frying the chopped garlic cloves, julienned onion, and chopped green pepper in a skillet with a good splash of olive oil over medium heat.
  2. 2Add the white wine, sherry vinegar, and chicken broth. Increase the heat slightly and allow the alcohol to evaporate for about 5 minutes.
  3. 3Add the mustard, paprika, food coloring, and cayenne. Mix well and cook for a few more minutes.
  4. 4Once everything is well combined, remove the cayenne if you don't want it too spicy, and blend the stir-fry until a smooth sauce is achieved. Set aside.
  5. 5Clean the pork tenderloin and cut approximately in a bite size.
  6. 6Season with salt and pepper.
  7. 7Sear the tenderloin pieces in another skillet with a little oil over high heat until golden brown on the outside.
  8. 8Add the blended sauce to the tenderloin, reduce heat to medium-low and cook for about 10-15 minutes, until the meat is tender and the sauce has reduced slightly. Add the piquillo pepper strips in the last few minutes.
  9. 9Serve the tenderloin hot with the sauce over it, along with the crispy potatoes.

Ingredients

  • piece pork tenderloin
  • 1 medium onion
  • 1 green pepper
  • 2 garlic cloves
  • 1 glass white wine
  • 0.5 glass Sherry vinegar
  • 1 glass chicken broth
  • 1 tablespoon mustard
  • 1 teaspoon sweet paprika
  • 1 teaspoon food coloring
  • 1 cayenne
  • 2-3 strips piquillo peppers
  • olive oil
  • to taste salt
  • 3 medium potatoes
  • oil in spray
  • salt
  • to taste spices
  • paprika
  • garlic powder
  • oregano

Equipment

cutting boardknifeskilletinduction protectorair fryerfood processorspoon

Tips

  • Add potato as a garnish, cut into fourths with a mixture of spices and a drizzle of olive oil in the air fryer.