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Sirloin of Ibérico Pork with Grape Sauce, Sweet Chestnut Croutons and Nuts

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4
serves

INGREDIENTS

4 Ibérico pork sirloins
4 leek leaves, blanched
4 cucharadas Málaga wine
Salt, to taste
Pepper, to taste
12 roasted chestnuts
500 g white bread
125 ml olive oil
250 ml Málaga wine
1 dried pepper
Flaked almonds, as needed
Pine nuts, as needed
Raisins, as needed
Hazelnuts, as needed
Walnuts, as needed
Brown sugar, as needed
100 g smoked bacon
Pimentón, as needed
Garlic cloves, as needed
1.0 cup of Grape Sauce for Sirloin of Ibérico pork with grape sauce, sweet chestnut croutons and nuts Magnifying_glass

INSTRUCTIONS

  1. 1
    For Pork Sirloins: Season with salt and pepper and brown. Sprinkle with Málaga wine and wrap in the blanched leek leaves. Lightly grease the leeks. Roast the sirloins in the oven at 200ºC / 392ºF for about 6 minutes and set aside.
  2. 2
    For Croutons: Take bread from the day before and cut into small cubes. Sprinkle until thoroughly damp with water seasoned with salt, pimentón and Málaga wine. When soft, leave to drain for a few minutes. Dice the bacon and fry. When brown, add the nuts and raisins, the peeled and diced chestnuts, the chopped garlic and chopped dried pepper. Brown, add the bread and stir constantly until browned. Sprinkle with brown sugar. Serve hot.
  3. 3
    In the center of the plate, serve a small pile of croutons, top with the sirloin in its leek wrapping and pour over a little grape sauce. Serve very hot.

notes

By Chef Toño Pérez

Chef's Remark:  I use this recipe during the hunting season or with Ibérico pork sirloin because the meat needs to have personality to go well with the sweet, fruity flavors.  The sweet chestnut croutons and nuts, wonderful on their own, make a perfect partner for the rich meat.

 

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