Solomillo or pork tenderloin is one of my favorite ways to cook pork. And this recipe is very simple and fast. If you want to check out my other solomillo a la pimienta recipe, click here.
- 500 g of pork tenderloin
- 1 onion
- 1-2 carrots
- 1 clove of garlic
- 100 ml whine
- 200 ml of chicken stock (or a chicken cube with water)
- 1 tbsp of cornstarch
- salt and pepper
- olive oil for frying
- Cut the sirloin into thick round slices.
- In a saute pan, start frying them in the hot oil on medium heat, until it browns on one side, 3-4 min. You can salt the meat on the uncooked part.
- Turn it on the other side and cook it until it browns. Salt it on this side as well.
- Put the meat aside.
- Saute the onion and carrot. After a few min, add the garlic.
- Pour in the white wine and let it cook for few min.
- Add the cornstarch and mix well.
- Add the water and the chicken cube.
- Cook until everything is soft and then blend it into a smooth paste.
- Add the reserved meat and cook it for 2-3 min on low fire or until the meat warms up.
- It is ready to serve with your favorite side dish. I went for a low carb version here. If you want to check out my skillet roasted Brussels sprouts recipe click here.