Today we are going to prepare an excellent recipe for meetings and festive dinners. Its about Baked pork tenderloin with poulette sauce: Karlos Arguiñano’s recipea simple and flavorful dish that you can have ready on the table in less than 30 minutes.
A sauce full of flavor and with an intense color provided by the egg yolk and a very juicy meat that is marked on the outside and cooked in the oven, make this dish an excellent option for when we eat at home with the family.
The recipe is found in book by Karlos Arguiñano Everyday cooking: 1,095 recipes and 365 menus for the four seasons published by Planeta. This is our particular adaptation.
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We start by preparing the poulette sauce. To do this, cut the mushrooms into slices and brown them in a pan with a little oil. Add a pinch of flour and after cooking it for a minute, add the vermouth, cream, bay leaf and a few sprigs of thyme.
Cook over low heat for about ten minutes until the sauce thickens a bit. Beat the egg yolks, add the lemon juice and pour that mixture over the mushroom and cream sauce, mixing well. We reserve for the moment of plating.
Meanwhile, we cut the sliced pork tenderloin, wrap each one with a strip of bacon and secure with a toothpick or skewer. Brown in a pan for a couple of minutes and finish cooking in the oven at 220ºC, with heat up and down, letting them cook for about ten minutes.
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Cooking day by day: 1095 recipes 365 menus for the four seasons (Planeta Cocina)
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With what to accompany the baked pork tenderloin with poulette sauce
To accompany this recipe by Karlos Arguiñano, the baked pork tenderloin with poulette sauce I suggest some delicious French fries or a little white rice as a side dish, since both recipes can be made while the sirloin is baking and thus we will have everything ready simultaneously to take to the table. A white wine suits you perfectly.
In DAP | 31 recipes with pork tenderloin, one for each day of the month
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The news
Baked pork tenderloin with poulette sauce: Karlos Arguiñano’s recipe
was originally published in
Direct to the Palate
by Pakus.