Iberico Pork Fillet & Pedro Ximenez Sauce, Spanish Iberico recipe Spanish Meat Recipes Iberico Pork Fillet with Pedro Ximenez Sauce https://youtu.be/pGH66U-1X-Q https://www.youtube.com/embed/pGH66U-1X-Q?rel=0 5 1 5 0

Iberico Pork Fillet with Pedro Ximenez Sauce

Prep Time

5 min

Cook Time

20 mins

Total Time

25 mins

A great dinner party main course, using Iberico pork fillet roasted in the oven and served with a glossy Pedro ximenez sherry sauce that will impress anyone. The sauce is made in the same pan you cook the pork fillet, ensuring all the roasting flavours are kept.

25 mins

2 people

Ingredients
Method

1 whole iberico pork fillet, weighing 400-500g
2 garlic cloves, slightly crushed with the skins on
A small bunch of fresh thyme
1 tbsp olive oil
3 tbsp unsalted butter
Salt and pepper
For the Pedro Ximenez sauce:
2 banana shallots, finely chopped
2 sprigs of fresh thyme, picked and finely chopped
100ml Pedro Ximenez sherry
200ml Chicken stock

Pre-heat your oven to 200°C/400°F/Gas Mark 6 for 30 minutes.
Rub the iberico pork fillet with one tbsp of the oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan until brown on all sides. Add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over the pork fillet until it is nicely coated. Place the pork in the oven and cook for 8 mins, basting the pork again halfway through. Remove from the oven, place the pork fillet, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
To make the Pedro Ximenez sauce, use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots and thyme gently, making sure you scrape all the caramelisation from cooking pork which is stuck to the pan. Add the Pedro Ximenez sherry, bring to the boil and reduce by half. Add the chicken stock and reduce by half again until the sauce is nice and syrupy. Check for seasoning and on a low heat, add the last tablespoon of butter mixing well until you have a glossy sauce. Do not boil the sauce after this or the butter will split.
To serve, slice your pork fillet and place on a warm plate, spooning the Pedro Ximenez sauce and serving with your choice of vegetables and potatoes.

Ingredients

1 whole iberico pork fillet, weighing 400-500g
2 garlic cloves, slightly crushed with the skins on
A small bunch of fresh thyme
1 tbsp olive oil
3 tbsp unsalted butter
Salt and pepper
For the Pedro Ximenez sauce:
2 banana shallots, finely chopped
2 sprigs of fresh thyme, picked and finely chopped
100ml Pedro Ximenez sherry
200ml Chicken stock

Method

Pre-heat your oven to 200°C/400°F/Gas Mark 6 for 30 minutes.
Rub the iberico pork fillet with one tbsp of the oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan until brown on all sides. Add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over the pork fillet until it is nicely coated. Place the pork in the oven and cook for 8 mins, basting the pork again halfway through. Remove from the oven, place the pork fillet, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
To make the Pedro Ximenez sauce, use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots and thyme gently, making sure you scrape all the caramelisation from cooking pork which is stuck to the pan. Add the Pedro Ximenez sherry, bring to the boil and reduce by half. Add the chicken stock and reduce by half again until the sauce is nice and syrupy. Check for seasoning and on a low heat, add the last tablespoon of butter mixing well until you have a glossy sauce. Do not boil the sauce after this or the butter will split.
To serve, slice your pork fillet and place on a warm plate, spooning the Pedro Ximenez sauce and serving with your choice of vegetables and potatoes.

Add To Basket

On Offer

Iberico Pork Fillet 0.85Kg

£24.50
£19.60

Añana Salt Flakes

£3.90

Over 18

Alvear Pedro Ximenez 1927

£22.90

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier’s passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

Bocadillo de Jamón

10 mins

4 people

Bocadillo de Lomo con Queso...

15 mins

2 people

Cantábrico Anchovies, Goats Cheese Butter...

10 mins

4 people

Pepito de Ternera

45 mins

2 people

Browse by Category

Sign up for Weekly Recipes

Latest Posts

Bocadillo de Jamón
23 May 2023
Bocadillo de Lomo con Queso y Pimientos
5 February 2023
Cantábrico Anchovies, Goats Cheese Butter and Toasted Brioche
4 February 2023

Do you want 10% OFF your first order?

*This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

Explore

Customer Services

Contact

CALL

01937 845 767

info@bascofinefoods.com

Iberico Pork Fillet with Pedro Ximenez Sauce

Iberico Pork Fillet 0.85Kg

Añana Salt Flakes