Pork sirloin with mixed herbs
For 4 servings:
• 1 pork sirloin
• 100 ml of chicken stock
• 150 ml of white Mistela wine
• 1 tender onion
• 2 garlic cloves
• 1/5 kg of small potatoes
• 1/2 spoonful of cornflour
• Black pepper
• Salt
• Extra virgin olive oil
• Provençal herbs
• Raisins (optional)
• Dried apricots (optional)
Meat dishes
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PREPARATION
PREPARING THE SIRLOIN
1. Cut the ends of the sirloin off and cut the rest into medallions.
2. Season.
3. Seal the medallions invery hot oil in a frying pan.
PREPARING THE SAUCE
1. Fry the onion and garlic (previously diced) in the same oil until they are soft.
2. Add the Mistela wine and cook until the alcohol evaporates.
3. Dissolve the corn flour in the chicken stock.
4. Pour the stock and corn flour mix into the frying pan and add salt to taste.
5. Cook until the sauce thickens.
6. When it has cooked, blend the sauce to obtain a light texture.
PREPARING THE GARNISH
1. Boil the potatoes.
2. Cut the boiled potatoes in halves.
3. Add salt, pepper and the Provençal herbs to taste, mild paprika and olive oil.
4. Sauté them in a frying pan.
