Pork tenderloin in red fruit sauce

Solomillo de cerdo en salsa de frutos rojos

Pork is very easy to cook, it is prepared in a short time and the final result
It is always very festive.

It is a meat that goes so well in combination with vegetables or juicy fruits,
stuffed with cheese or dates and with wine, mushroom or red fruit sauces.

The red fruit sauce is smooth and rich in flavor, original without being too bold to have.
the security that all diners will like.

For 4 people
Time: 40 minutes


2 whole pork tenderloins

For the sauce:

1 medium onion

1 tablespoon whole sugar

200 g of assorted red fruits (can be frozen)

100 ml port wine

3 tablespoons balsamic vinegar

200 ml vegetable broth

Salt and pepper to taste

Olive oil

a knob of butter


Preheat the oven to 180ºC

Season the sirloins with salt and pepper and brown over medium heat with a little oil in the 24 cm frying pan.
turning them to cook well for 5-6 minutes or until well sealed.
Once sealed we can water them with a little white wine so that they do not dry out.
Inside the oven.

Remove the handle from the pan and bake at 180ºC for 12 minutes, half the time.
rotate them. Reserve the tenderloins and their juices in a bowl covered with aluminum foil.
In the same pan, add a little oil and sauté the finely chopped onion with the
whole sugar, over low heat for 10 minutes.

Then add the red fruits, raise the heat a little and when the point begins
from boiling water with the balsamic vinegar and port wine. Let reduce.
Add the vegetable broth and bring to a boil again. Cook over medium heat for 10
minutes and season with salt and pepper.

Blend the sauce and pass through a sieve to make it smooth.

Put the sauce back in the pan and add the knob of butter until it melts and
the sauce is smooth and shiny.

Serve alongside the meat cut into slices or thicker medallions depending on what you like best.

Photographs and recipe by Sivia .

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