Cantabrian Style Pork Tenderloin (Solomillo de Cerdo a la Cántabra)
Solomillo de Cerdo a la Cántabra, or Cantabrian Style Pork Tenderloin, is a traditional dish from the Cantabria region of Spain. This recipe features tender pork tenderloin cooked in a flavorful sauce that combines the richness of pork with the tangy flavors of the Cantabrian cuisine.
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Season the pork tenderloin with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned. Remove from the skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Cook until softened.
- Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet.
- Return the pork tenderloin to the skillet. Simmer for 15-20 minutes, or until the pork is cooked through.
- Stir in the heavy cream and cook for an additional 5 minutes.
- Slice the pork tenderloin and serve with the sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Large skillet Cutting board Knife Tongs
Tools
Stovetop
Serving suggestions
Serve the Solomillo de Cerdo a la Cántabra with a side of roasted potatoes and a fresh green salad.
Tips & tricks
For an extra touch of authenticity, use a dry white wine from the Cantabria region in the recipe.
Cost
$15