Pedro Ximénez grapes are grown in Andalucía, actually south of Córdoba in Montilla-Moriles region which produces a wonderful sweet wine that somebody recently told me tasted of burnt molasses.

Anyway, it makes a wonderful sauce and you will find this dish on the menus of the more interesting restaurants in Spain, it is impressive and really easy to make at home.

You’ll need pork tenderloin | pork fillet | solomillo de cerdo.

Firstly, soak the raisins in Pedro Ximénez and lightly dry fry the pine nuts. Set aside.

Trim the loin of fat, and season.

Brown the loin in a little olive oil in a frying pan over medium heat then set aside keeping it warm.

Using the same pan add a sliced onion (and a little more oil if necessary) and sauté until soft making sure not to burn it. Add some chopped garlic and a bay leaf – cook for one minute. Then add some flour in order to make a roux stirring it until cooked through.

Now pour in a little hot chicken stock and stir.

Add the raisins and their liquid and stir again.

Return the loin to the pan and cover for 20 minutes.

Remove lid, add pine nuts and continue cooking uncovered for another 10 minutes to reduce.

Remove loin and allow to rest for 5 minutes before slicing it at an angle then drizzle over the sauce.

Serve with olive oil roasted potatoes, steamed broccoli and caramelised carrots.

To make caramelised carrots simply boil in salty water for 10 minutes or so until nearly cooked, drain. Return to the pan with a knob of butter, a little sugar and a grind of black pepper. Cook over a medium heat stirring from time to time until caramelised. Sprinkle with fresh parsley.

Cooking for ONE

20g raisins
15g pine nuts
One small onion
Small clove garlic
Bay leaf
200g boneless pork tenderloin (fillet)
75 ml hot chicken stock
25 ml Pedro Ximénez sherry
One teaspoon flour
One tablespoon olive oil
Salt and pepper

Pork Tenderloin Pedro Ximenez Sauce