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IBERICO SOLOMILLO WITH SHERRY SAUCE

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

READY IN

25 mins

COOKING TIME

20 mins

PREP TIME

5 mins

SERVES

Serves 2

ingredients

  • 100ml Sherry
IN STOCK
  • 60g Moscatel raisins, stems removed
  • 2 tbsp olive oil
IN STOCK
  • 1 Iberico pork fillet
OUT OF STOCK
  • 2 garlic cloves, lightly crushed
  • 4 sprigs fresh thyme
  • 1 sprig sage
  • 3 tbsp unsalted butter
  • Salt and pepper
  • 2 banana shallots, finely chopped
  • 200ml Chicken stock

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.

ingredients

  • 100ml Sherry
(each)
IN STOCK
  • 60g Moscatel raisins, stems removed
  • 2 tbsp olive oil
IN STOCK
  • 1 Iberico pork fillet
OUT OF STOCK
  • 2 garlic cloves, lightly crushed
  • 4 sprigs fresh thyme
  • 1 sprig sage
  • 3 tbsp unsalted butter
  • Salt and pepper
  • 2 banana shallots, finely chopped
  • 200ml Chicken stock
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