For ➍ 2 (Iberico) pork sirloins
2 tbs oil
10 cl Pedro Ximénez*
marinade:
2 tbs oil
juice of 2 oranges
zest of 1 (untreated) orange
2 tbs soy sauce
2 ts vinegar
salt & cayenne pepper
caramelized onion:
2 onions
2 tbs sugar
2 tbs oil
Mix the ingredients of the marinade together. Season the meat. Marinate the meat for 12 h in the mixture in the refrigerator.
Remove the sirloins from the marinade. Drain. Put aside until they have reached room temperature.
Slice the onion into rings.
Heat the oil and brown the meat on both sides.
Remove from pan, cover on a plate.
Add marinade to cooking juices. Reduce for 10 m over a hot flame. Add the Pedro Ximénez and bring to a boil, mixing in all the pan juices.
Meanwhile, gently fry the sliced onions with the oil and sugar, until caramelized.
Cut the pork into slices and serve with the sauce and caramelized onion.*Or sweet sherry or Malaga wine.
The cerdo Ibérico is the famous 'black pig' living in the hills of Andalusia and Extremadura, and fed with acorns. It is also used to produce pata negra, taking full advantage of the fat streaks.
The grape variety Pedro Ximenez grows mainly in the Montilla Moriles region, around Cordoba. It is also the name of an almost black, sweet noir des blancs wine. In the past, it has been the base for sherry varieties (a-montilla-do...) and Malaga wines, but is now gaining a place for itself, replacing Banyuls with dark chocolate or blue cheese.
