Iberico Solomillo Sherry Recipe Inspiration Brindisa
OccasionsSpanish Recipes

A delicious Valentine’s night main course, using juicy Iberico pork solomillo served with fortified Moscatel raisins and sherry sauce.

Method

  1. Place the raisins in a small bowl. Pour over the sherry and leave to macerate for at least an hour.
  2. Preheat oven to 200°C/180°C fan.
  3. Place a heavy non-stick pan on a medium heat. Add the olive oil. Season the pork fillet. Seal the outside of the meat in the pan until brown all over. Turn down the heat, add the garlic, thyme, sage and 1 tbsp of the butter. Baste the foaming butter over the fillet. Place the pan in the oven and cook for 8 mins, basting the meat halfway through. Remove from the oven, place the fillet on a warm plate, cover with foil and leave to rest while you make the sauce.
  4. Drain the oil from the pan and allow to cool slightly. Add 1 tbsp of butter and gently fry the shallots until softened. Remove the garlic and herb stems at this point. Add the sherry, bring to the boil, deglaze the pan and reduce by half. Add the chicken stock and raisins and reduce by half until the sauce is syrupy and coats the back of a spoon. Check for seasoning. On a low heat, add the last tablespoon of butter, mixing to a glossy sauce. Do not allow it to boil.
  5. To serve, slice the pork fillet and place onto warm plates, spooning over the sauce and raisins.

This dish was served on a celeriac puree with celeriac crisps and steamed Cavolo Nero with lemon zest and crushed pink peppercorns.

Little tip:

You can switch the raisins for baby figs. Add crushed hazelnuts for a little crunch.

Iberico Solomillo With Sherry Sauce

Cooking timeCooking time: 20 mins
Ready in: 25 mins
Prep time: 5 mins
Serves: Serves 2

A delicious Valentine’s night main course, using juicy Iberico pork solomillo served with fortified Moscatel raisins and sherry sauce.

Ingredients

Brindisa products

100ml Sherry
2 tbsp olive oil
1 Iberico pork fillet
Salt and pepper

Other products

60g raisins
2 garlic cloves, lightly crushed
4 sprigs fresh thyme
1 sprig sage
3 tbsp unsalted butter
2 banana shallots, finely chopped
200ml Chicken stock

Shop the recipe - 4 products available

Cruz del Mar Amontillado Sherry, Chipiona 37.5cl
Dried fruit, nuts, toffee & cinnamon. Versatile and elegant.  Light in structure, a distinctive saline character due to the proximity to the sea. Perfect with semi-cured cheeses.
£23.95
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Moscatel Raisins on the Vine 125g
Concentrated sweetness. Rich grape varietal, intensified by sun-drying. Artisan drying & selection. ‘Pasas de Málaga (moscatel raisins) are under the protected designation of origin (PDO) of Málaga, which guarantees their quality and traditional production. Traditionally sun-dried moscatel grapes from Axarquía in Málaga, Spain. This is an autumnal product produced for the Christmas market, and traditionally served with a cheese board.
(3)
£7.95
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Brinidsa North & South Olive Oil Brindisa Spanish Foods
Brindisa North & South Olive Oil 1L
An extra virgin olive oil produced in Navarra. This oil is made from a blend of olives indigenous to the north of Spain, Arbequina, and to the south, Picual. The finished oil is clean tasting with grass and tomato notes balanced by a touch of spiciness on the finish.  
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£19.25
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Frozen Iberico Pork Solomillo Brindisa Spanish Foods
Señorío Ibérico Pork Solomillo, Frozen, 900g
Lean yet tender, solomillo (tenderloin) is the most delicate of the Ibérico cuts. Its mild flavour and fine texture make it ideal for grilling, pan-searing, or roasting whole. Cook quickly and rest before slicing to preserve its natural juiciness.  Processed by Señorío de Montanera in Extremadura, this pork comes from their 100% acorn-fed Ibérico pigs roaming freely among holm and cork oaks. The result is exceptionally tender meat with subtle marbling and a refined, acorn-rich flavour.  Approximately 900g–1kg. This is a frozen product.*  *Brindisa takes all due care to pack frozen items securely. Please unpack immediately on delivery. Products that have partially defrosted may be treated as fresh, with a reduced shelf life. 
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£42.25
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Method

  1. Place the raisins in a small bowl. Pour over the sherry and leave to macerate for at least an hour.
  2. Preheat oven to 200°C/180°C fan.
  3. Place a heavy non-stick pan on a medium heat. Add the olive oil. Season the pork fillet. Seal the outside of the meat in the pan until brown all over. Turn down the heat, add the garlic, thyme, sage and 1 tbsp of the butter. Baste the foaming butter over the fillet. Place the pan in the oven and cook for 8 mins, basting the meat halfway through. Remove from the oven, place the fillet on a warm plate, cover with foil and leave to rest while you make the sauce.
  4. Drain the oil from the pan and allow to cool slightly. Add 1 tbsp of butter and gently fry the shallots until softened. Remove the garlic and herb stems at this point. Add the sherry, bring to the boil, deglaze the pan and reduce by half. Add the chicken stock and raisins and reduce by half until the sauce is syrupy and coats the back of a spoon. Check for seasoning. On a low heat, add the last tablespoon of butter, mixing to a glossy sauce. Do not allow it to boil.
  5. To serve, slice the pork fillet and place onto warm plates, spooning over the sauce and raisins.

This dish was served on a celeriac puree with celeriac crisps and steamed Cavolo Nero with lemon zest and crushed pink peppercorns.

Little tip:

You can switch the raisins for baby figs. Add crushed hazelnuts for a little crunch.

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Chocolate sardines novelty christmas gift barcelonaChocolate sardines novelty christmas gift barcelona
Chocolate Sardines 24g
Milk chocolate wrapped in foil to look like sardines. A great treat to amuse children. They will like these chocolate sardines more than the real ones!  Taste profile: Smooth and creamy milk chocolate with vanilla notes. By Simon Coll, a chocolatier family business founded in 1840, in Catalonia. As featured in The Guardian's 'Christmas Gift Gifts for Food Lovers' 2024
(3)
£2.65
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judion butter beans in a jar Navarrico Butter Beans, Brindisa Spanish Foods
Navarrico Butter Beans, 700g
These butter beans, or judiones, are carefully cooked to retain their shape and texture. The judion beans are soft, buttery and creamy and can be turned into a smooth puree, used in salads or added late to a slow cooked meat dish.
(62)
£7.00
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brindisa spanish foods tortas de aceite
Gavino Traditional Olive Oil Biscuits 180g
The olive oil torta, a flat, unleavened biscuit, was first invented several hundred years ago to provide an easily portable snack for stagecoach passengers passing through the city of Seville. Made in several different flavours, the traditional biscuit is sweet, crisp and flaky with a mild taste of anise. Contains 6 tortas per pack
(15)
£4.75
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Brindisa Tarta de Santiago IGP Almond Cake Brindisa Spanish Foods
Brindisa Tarta de Santiago IGP Almond Cake 700g
Tarta de Santiago is the iconic product of this Galician city, popular with pilgrims for over a thousand years. Composed of a pastry case filled with almond paste, the most recognisable characteristic of the cake is the cross of St James in sugar on its surface. Rich, dense and moist, a delicious hand-made cake.
(92)
£13.95
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100% iberico ham in the bone with a 'Great Taste' award on a white backgroundSenorio 100% iberico ham on th bone on a wooden board with a label in an outdoor setting
Out of stock
Señorío Acorn Fed 100% Ibérico Ham, Whole
Intensely savoury, nutty sweetness, lingering flavour. Truffle notes. The essence of the dehesa.This DOP Extremadura Ibérico ham comes from animals raised in Extremadura, fattened on acorns for 10-12 weeks on the local dehesa, and then cured in Badajoz for over three years. The end result is a ham with an intense savoury aroma, a complex flavour that combines sweet nuttiness with a salty depth and has a long, lingering aftertaste. A 1-star Great Taste Awards winner in 2024 Minimum weight 7kg Find out more about Ibérico Ham and how to carve at our Ham School.  
(1)
£714.00
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