Castillo de Tabernas, Aceite de Oliva Virgen Extra

Servings: 4

Prep Time: 30 min.

Cook Time: 1 hour

Ingredients:

2 Ibérico pork sirloins (You may substitute a pork tenderloin.)

2 tbsp oil

1/2 cup Pedro Ximénez

Marinade:

2 tbsp oil

Juice of two oranges and the zest of one

2 tbsp soy sauce

2 tsp vinegar

Pinch of cayenne pepper

Salt

Caramelized onion:

2 onions

2 tbsp sugar

2 tbsp oil

Preparation:

Marinade: Mix the ingredients together. Season the meat and marinate in this mixture for 12 hours in the refrigerator.

Sirloins: When it is almost time to serve, remove the sirloins from the marinade and drain. Brown on both sides in the hot oil. Remove from pan, add marinade and reduce for 10 minutes over a hot flame. Add the Pedro Ximénez and bring to a boil, mixing in all the pan juices.

Caramelized onion: Slice the onion into rings and cook gently with the oil and sugar, until caramelized. Cut the pork into slices and serve with the Pedro Ximenez sauce and caramelized onion.

By María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.