An always tasty way to prepare pork tenderloin is with a tasty pedro Ximenez reduction, so he gives them flavor and provide us a texture of caramel sauce. Ingreidentes for the pig to the pedro Ximenez Tenderloin: 2 pork tenderloins. 4 French onions. 8 garlic. 2 tablespoons of thyme. 200 milliliters of Pedro Ximenez. Olive oil and salt.
We started peeling onions and marcandolas with a cross, as if you wanted them to cut in quarters but without cutting them. Likewise, Peel the garlic and reserve them. Put a large skillet to fire, or a casserole, and cover entire bottom of olive oil. We season the tenderloins and gilded them over high heat. After a few minutes, add the onions so they are doing, and when the tenderloins are browned all the way around, sprinkle thyme on top.
We continue with cooking for ten or fifteen minutes and irrigate the set with 200 ml. of Pedro Ximenez. We leave you to reduce, until it becomes a syrup, but minutes before, add the chopped garlic. The time of cooking depends on how lnes like meat to the guests, the ideal is that it is rosy, because it is more juicy, but this recipe can be adapted to the personal tastes of each guest. In our recipe book you can consult the recipe for Sirloin steak pedro Ximenez, as well as recipes of fish, or of soups and creams.