Hello dear and beloved, welcome to Paulina Kitchen! Today we return to the exciting world of Andalusian cuisine, which stands out for very intense and identity flavors dishes, such as the one that summons us: Siromillo al Pedro Ximénez
This dish with name and surname is a combination of the tender meat of the pork, accompanied by a sauce that owes its sweetness to the generous wine that bears that name, and that is traditional in southern Spain.
In this note, we are going to know the secrets of this recipe, from its origin, why of its name, the details of its tasty sauce, and a pork sirloin recipe to Pedro Ximénez to prepare at home and enjoy a well -tasty and surrender dinner .
Content table
On the sirloin to Pedro Ximénez
The sirloin to Pedro Ximénez is a dish of Andalusian origin, which is characterized by its intense flavor and its tender and juicy texture . The recipe is based on the pork sirloin, one of the noblest and lean parts of this animal, and the other key comes from the accompanying sauce, Pedro Ximénez, which is made based on this sweet wine, printing to the meat a particular and irresistible flavor.
The origin of Pedro Ximénez
The sirloin to Pedro Ximénez has its roots in a confluence of cultural and gastronomic influences that have been intertwined in southern Spain throughout history. The Pedro Ximénez wine, a sweet wine made from raisins, is the star ingredient that defines this dish . The name of “Jerez-Xérès-Sherry” is known for producing high quality wines and Pedro Ximénez is one of the most emblematic.
The Andalusia region is not only famous for the Gazpacho , so it is for its vineyards and for being one of the main wine producing areas in Spain. Pedro Ximénez wine became a key ingredient in many traditional recipes in the region, and the sirloin to Pedro Ximénez is a perfect example of how this wine is incorporated into gastronomy.
The name of the dish and its tradition
The name of this recipe, Solomillo al Pedro Ximénez has to do with its roots and the influence of the Jerez de la Frontera region in Andalusia, Spain . Pedro Ximénez, as we mentioned before is a generous wine, made from raisin grapes, which gives it a sweet character and an intense aroma of dried raisins and fruits.
The tradition of cooking meats in wine sauces, such as the toro tail to red wine , is very typical in the Andalusian region , and Pedro Ximénez wine has become one of the protagonists of this tradition. The combination of the juicy pork sirloin with this bittersweet sauce is simply spectacular, and this way of cooking has transcended several generations.
The sirloin sauce to Pedro Ximénez
The Pedro Ximénez sauce is the soul of this recipe. Its base is the wine that is made with the grapes that bear that name, which combined with other ingredients results in a thick and bittersweet sauce .
In addition to wine, it usually includes elements such as onion, garlic, meat broth and a hint of sugar . The result is a dense and velvety sauce that bathes the sirloin and permeates it with texture, aroma, color and flavor. A party for the senses.
5 tips to prepare the best sirloin to Pedro Ximénez
- SoloMillo selection: Choose fresh and good quality pigs. The meat should be clean of fat and skin.
- Beef sealing: It is important to seal the sirloins, in a pan with hot oil, until they are brown all over the players.
- Slicus cut: according to the size of the sirloins, they can be cut into slices so that cooking in the sauce is faster and more effective.
- Do not cook more: being a lean cut, it is important to not cook for more and keep the meat always hydrated, to ensure that it is tender and juicy.
- Choose a good accompaniment: being a dish that has an important degree of sweetness, a neutral flavor garnish is better, such as potatoes or potato puree.
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Pedro Ximénez's Solumen Recipe
Yields: 4 portions
Preparation: 45 minutes
Ingredients
- 2 Pork Solomillos
- 1 onion
- 2 garlic cloves
- 200 ml of wine Pedro Ximénez
- 200 ml of meat broth
- 1 tablespoon of flour or cornstarch
- Olive oil
- Salt and pepper to taste
How to make Pedro Ximénez's Solomillo step by step
- Seal the slices cut into wide slices in a pan with hot oil until golden brown. Remove and book.
- In the same pan, incorporate chopped onion and garlic and saute until they are tender.
- Add the Pedro Ximénez wine and the meat broth and let alcohol evaporate a few minutes. Incorporate the tablespoon of cornstarch or flour and stir to prevent lumps from being lumps.
- Place the sirloin in the pan and cook over low heat about 10/15 minutes, until they are at their point.
- Serve Pedro Ximénez's Solomillos with the sauce on top and the chosen garnish.
