So, celebrating the start of October yesterday, we went for some deep fall flavours. The sauce for this pork is one of my absolute favourites. It is so sweet and the pork is tender, a great combination. The sauce is a favourite around here in many restaurants and I have learned the method for making it is so simple with just two ingredients. I used a sherry called Pedro Ximenez Nectar. You can use a Moscatel wine or other sweet sherries as a substitute as it may be difficult to find (or expensive) out of this region. As we are are pretty much living in the sherry capital of the world, this stuff is easy to come by and reasonably priced. So very fortunate in being able to have these wonderful flavours at our fingertips.
Roasted Pork Loin with a Sweet Sherry Sauce
For the Pork:
1 Pork loin roast, approximately 1 1/2 lbs/700 grams
2 Garlic cloves, crushed
2 Tablespoons of olive oil
1/4 Cup/60 ml of white cooking wine
For the Sauce:
300 ml of sweet sherry
70 grams of brown sugar
Preheat oven to 350 degrees F. Prepare the pork by tying it up with string in about six sections crossways. Rub garlic, salt and pepper on each side of the meat. Add the olive oil to a large skillet and add the pork. Sear the sides for just a minute to so. Remove from pan and place on a large sheet of aluminium foil. Pour over the white cooking wine and loosely seal the foil around the pork. Place the pork in a roasting dish and place in your preheated oven. Roast for about 50 minutes. Pork should be just cooked and just a hint of pink in the centre when it comes out of the oven. Just a hint, I say.
While the pork is roasting, make the sauce. Set a small saucepan over a high heat. Add the sherry and the sugar. Stir well and bring it to a boil. Immediately reduce the heat to low and continue to cook the sauce for about a half of an hour. While the sauce is reducing, stir occasionally. Remove from heat and leave to cool slightly. You will have a syrupy consistency.
Remove your pork from the oven and lay it on a chopping board. Take off the string and cut the roast into thin medallions. Serve hot with the sauce drizzled over the pork. As the sauce is quite sweet and rich, you won't need much of it to flavour your pork.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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