Sirloin recipe to pepper
Pork Tenderloin with Pepper
Pork tenderloin – classic recipe Preparation time1hr 5mins _ _Cooking time35 min
- 50ml brandy or cognac
- 20ml extra virgin olive oil
- 20g of butter
- 2 medium pork tenderloins
- 1 pinch of salt
- 1 pinch of ground black pepper
- 200 ml of cooking cream
- 100 ml of meat broth
- 1 tablespoon green pepper
- 1/2 small onion
Among the well-known sirloin recipes in the culinary world, this preparation stands out where pepper is the secret ingredient, capable of achieving an explosion of flavors for the most demanding palates.
To start, it is necessary to clean and cut the sirloin, trying as far as possible that the medallions have a size of no less than three centimeters. To do this, you must use a sharp knife and make diagonal incisions on the piece of meat. Thus, the size and thickness will be adequate. Also, remember to remove excess fat.
Then, carefully dry the medallions with a kitchen napkin and proceed to apply the salt and a generous amount of ground pepper. Let stand a few minutes. Meanwhile, on a kitchen board, cut the onion into small squares, pour part of the olive oil together with the butter in a frying pan and place it on your butane gas, electric or induction cooker.
Next, add the onion so that it is sautéed over low heat until it acquires a transparent appearance. You will need to remove the preparation from the pan and place it in a container for later use.
Continue adding the remaining amount of oil and, when it is hot enough, add the medallions so that they seal, that is, they acquire a golden hue. Remember to turn them over, in order to get the same result on both sides, and remove them from the heat.
Keep the pan on the burner and pour the cup of brandy over it, allowing the alcohol to burn off. Then, remove it from the heat and cover it, since you will be using this utensil later.
For the second phase of the preparation, a pepper sauce should be made, placing the cream with the green pepper in a clean saucepan to proceed to cover the preparation. It should be allowed to heat for a few minutes without the mixture boiling. Then, turn off the burner and let stand for about 10 minutes, while in another pan you pour the meat broth and let it reduce.
Take the pan used initially, place it on the fire and strain the cream into it. This way, you will easily remove the peppercorns. Bring to a boil and immediately add the previously reduced broth and onion. Mix gently until thick and add the sirloins. It will only be enough to cook the preparation for a few minutes and, after letting it rest, you will be able to taste a delicious sirloin in sauce.