Solomillo al Pedro Ximénez

Solomillo al Pedro Ximénez is a refined Andalusian dish that masterfully balances savory and sweet. Made with pork tenderloin seared to perfection and bathed in a silky reduction of Pedro Ximénez, a sweet aged sherry from southern Spain, it’s a plate full of bold contrast and elegance.

This dish traces its roots to Córdoba and Jerez, where sherry is not just a drink — it’s a culture. The sauce’s richness comes from the natural sweetness of the wine, gently caramelized with onions and enhanced by stock and spices.

Whether plated for family or guests, this is one of those dishes that surprises and seduces with every bite.

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🧾 Ingredients:

• 500g pork tenderloin, cut into thick medallions

• Salt and pepper to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 1 small onion, finely sliced

• 1 cup Pedro Ximénez sherry

• 1/2 cup beef or chicken stock

• 1 tsp cornstarch (optional, to thicken)

• Fresh thyme (optional, for garnish)

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👨‍🍳 Instructions:

1. Season pork with salt and pepper.

2. In a hot skillet, sear medallions in olive oil until golden on both sides. Remove and set aside.

3. Lower heat, melt butter, and sauté onions until caramelized.

4. Add Pedro Ximénez and simmer to reduce by half.

5. Add stock and simmer again until thick and glossy. Optional: add a teaspoon of cornstarch mixed with water.

6. Return pork to the pan, coat with sauce, and cook gently for 2–3 minutes until heated through.

7. Garnish with thyme and serve immediately.

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🍷 Pairing Tip:

Serve with roasted baby potatoes or creamy mashed cauliflower and a glass of — you guessed it — Pedro Ximénez sherry.