Peppercorn Sirloin

How nice to hear Luísa -Cooking with my Carmela- talk about the recipe she brings us today! "Delicious, delicious, and quick and easy to prepare". Because I think you'll agree with me that the usual slow-simmering dishes are great, but we also like practical recipes for days when we don't have much time for cooking. So I'm sure you'll be interested in today's recipe!

For the weekend I always look for simple, tasty recipes that don't take much time away from the family, which is why I chose this one, since it's always a hit at home. Almost every week I buy a pork tenderloin; I ask my butcher to cut it into medallions and you can cook it in less than half an hour. While you prepare it, you can fry some potatoes or boil white rice for the side dish and have Sunday lunch ready in no time.

Besides saving time in the kitchen, something that always worries me when cooking is the pans: some last two months and others stick from the moment you buy them, but that stopped happening since I got the Le Creuset nonstick pans. I'm super happy with them; they're so high quality that just holding one in your hand you understand the difference from any other, and you'll undoubtedly use it every day.

But good things need care, so I remind you of some tips you've surely heard before: don't scour it with abrasive cleaners and use a sponge to wash it, and when cooking, use a wooden spatula or silicone one so you don't scratch it. Also, remember not to heat it to maximum temperature. You'll have the pan for a long time!

In the photo, Pallarès boxwood-blade knife, Le Creuset nonstick pan and Le Creuset salt/pepper grinder

Ingredients (for 4 people)

1 pork tenderloin, weighs about 800 gr approximately
2 tablespoons of extra virgin olive oil
a knob of butter
250 of cooking cream
50 ml of whisky
Black and red pepper to taste
Salt

Preparation

Remember to ask your butcher to cut the tenderloin into medallions.
In the Le Creuset pan, add the oil and butter and when it has melted lower the heat a little so it doesn't burn.
Sear the meat medallions and set aside on a plate. Add to the remaining oil the cream along with the peppers and the whisky, all at low temperature so it doesn't boil; let cook for about 15 minutes.
Add the meat medallions along with the juices they released and let cook another 15 minutes. After this time it will be ready to serve.

As a side dish, I always serve it with a bit of white rice or some tasty homemade fries.
It's a delicious dish for a Sunday and is prepared in little time; I hope you enjoy it.