Prep 15 mins
Cook 30 mins
(Solomillo de Cerdo con Fresas) Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding - as sophisticated and striking as it is easy to make. The amount of sugar you use will depends on how sweet you'd like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightly pink and moist; a meat thermometer is indispensable here. Adapted from "The New Spanish Table" cookbook.
- 2 pork tenderloin (about 1 pound each)
- coarse salt & freshly ground black pepper (kosher or sea)
- 2 tablespoons crumbled dried rosemary
- 2 tablespoons olive oil, plus more for brushing the griddle
- 10 -12 large strawberries, hulled and sliced
- 1⁄3 cup chicken stock (or water)
- 1⁄2 cup sherry wine vinegar (preferably aged)
- 2 -4 teaspoons sugar
- flaky sea salt, for garnish (such as Maldon)
- minced fresh chives, for garnish
- Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155º, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
- Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
- Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
- Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.
Let me say first, I changed the sherry vinegar to balsamic since that's what I had, and I grilled the strawberries. The recipe was wonderful. It was easy to throw together, not too many ingredients, but still lovely flavors. The pork was very tender, and was complemented beautifully by the tartness of the vinegar. My BF, who has a low tolerance for vinegar, really enjoyed the sauce, the sugar tempered the acidity nicely. Can't wait to make this again, maybe with cherries next time!