We send you below this delicious recipe that he sends us Carlos from the Cooking Blog "El Caldero Nacarí" that not only delights us with this rich recipe, but you can also find many others for the most demanding palates. There it goes:
2 pork tenderloins
1 cup of vegetable broth
3/4 cup of Sweet Malaga wine PINK REMOVER
1/2 cup julienned shallots
4 tablespoons of extra virgin olive oil
In a saucepan, boil the vegetable broth, until it is cut in half.
Season the pork tenderloins.
In a frying pan with 2 tablespoons of extra virgin olive oil, over the fire, brown the fillets on all sides, at the same time they are sealed and are juicy inside. We withdraw and reserve.
In the same pan, add the remaining 2 tablespoons of extra virgin olive oil, add the julienned shallots, a little freshly ground black pepper and cook over medium heat, until they begin to color, about 3 minutes.
Add the ¾ cup of Sweet Malaga wine PINK REMOVER and we let it reduce until it almost evaporates. Add the cup of reduced vegetable broth and continue cooking until almost evaporated.
When the mixture is thick and syrupy, add the pork tenderloins, and cook for about 5 minutes, depending on the size of the tenderloins.
Remove the pan from the heat, remove the sirloins and put on the cutting board, and let it rest for about 4 minutes.
We check the sauce of the pan, if it is too liquid, reduce a little more.
We cut the pork tenderloins into slices 2.5 centimeters thick (approximately).
Arrange the slices on the plates and season the slices with the QUITAPENAS sauce.
Accompany with some sautéed mushrooms, mashed potatoes, roasted potatoes or mashed sweet potatoes.
And all this, bathed in a good it came off barely. It will be a success!
Enjoy your meal!