D-Man and I missed out on the Christmas festivities this year because he had to work the holidays, so we chose a day to stay in, use all of the extra port wine we had left over, and make one of our favorite special-occasion meat dishes:
Solomillo al Pedro Ximénez
This recipe serves about 4 people, and takes an hour to make. You’ll need:
2 pork loins (if you’re not a big fan of pork, you can try another kind of sirloin)
3 cups of Pedro Jiménez wine (or port!)
3 TBSP of brown sugar (optional)
1 large onion, sliced
1 handful of hazelnuts & walnuts, chopped
1 handful of dried raisins & apricots
Salt & pepper
It’s recommended that you soak the dried apricots & raisins in the port wine for at least a couple of hours before starting this recipe.
Step 1. You can choose whether to cut the sirloin into slices, or leave it whole. I personally prefer it sliced as it’s easier to cook and absorbs the sauce better, but we cooked it whole this time (just as delicious!).
Drizzle a bit of olive oil into a large pan, and place on medium heat. Once the oil is ready, place the sliced or whole sirloin into the pan, and sprinkle salt and pepper for flavor.
Step 2. Wait until the sirloin has obtained a nice golden color before removing from the pan and setting aside on a plate. It’s perfectly fine if the inside is still pink, because you will later heat and thoroughly cook the sirloin in the wine sauce.
Step 3. Slice the onion, and lightly fry on medium heat until transparent.
Step 4. In the meantime chop up the walnuts and hazelnuts before adding them into the pan, along with the sliced apricots and raisins.
*Note: We didn’t soak the apricots as recommended, but instead lightly fried them along with the nuts and onion. (We also didn’t use raisins this time).
Step 5. Next, pour the Pedro Ximénez wine, or port wine, into the pan and let the onions, dried fruit, and nuts soak it all in for about 5-10 minutes on low to medium heat (slow-cooking is good).
Step 6. Place the sirloin in the sauce and allow it to slowly and thoroughly finish cooking, absorbing the wine and flavor. When the pink from the meat is gone, serve, taste, and enjoy!
What are your favorite holiday recipes?