Solomillo a la Cordobesa
Serves 4
Directions
- 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.
- 2Add the white wine, sherry vinegar, and chicken broth. Increase the heat slightly and allow the alcohol to evaporate for about 5 minutes.
- 3Add the mustard, paprika, food coloring, and cayenne. Mix well and cook for a few more minutes.
- 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.
- 5Clean the pork tenderloin and cut approximately in a bite size.
- 6Season with salt and pepper.
- 7Sear the tenderloin pieces in another skillet with a little oil over high heat until golden brown on the outside.
- 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.
- 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.
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