Pork tenderloin with wine and sage

Miriam, the author of El Invitado de Invierno , brings us a great recipe for those days when you have a commitment and you want to look good without too many complications. This recipe for pork tenderloin in wine is easy to prepare and has a great flavor. I assure you that you will repeat!

This pork tenderloin with wine and sage is one of those good, pretty, cheap and comforting dishes that is equally suitable for a normal day or for a party without too many complications.

It involves stewing the tenderloins for a long time over a low heat in a good casserole, like a cocotte . The flavour of the white pork meat, which we already know is a bit bland, is given with white wine, garlic and sage. The result of such a simple process is a very tender meat with a fantastic aroma of sage and garlic. A recipe for the wardrobe.

Le Creuset Oval Cocotte , MasterClass Round Board and Textured Plates

Ingredients (for 4 people)

• 3 beautiful pork tenderloins
• Olive oil to taste
• 5 cloves of garlic
• 2 sprigs of fresh sage
• A little thyme or rosemary (preferably a fresh sprig)
• 300ml sweet white wine or sparkling cider
• Water and salt
• 3 tbsp. cold water
• 2 tsp cornstarch
• A splash of cream or crème fraîche

Elaboration

1. We clean some of the external fat from the pork tenderloins and add salt.
2. Peel the garlic and cut it into slices. Set aside.
3. We cover the bottom of a large, thick-bottomed casserole dish, like a cocotte , with oil. We heat it over a high heat and sear the tenderloins until they are golden brown on all sides. We remove them to a serving dish .
4. In the remaining oil, fry the garlic over low heat and when it is done, add the sage and thyme or rosemary.
5. When the garlic has browned, return the meat to the pan and add the wine. The liquid should cover about half of the fillets; add water if there is not enough liquid.
6. We add salt to the liquid, cover the pot leaving just a gap for the steam to escape and cook over a very low heat for at least an hour and a half, although the time it takes for the meat to be tender depends on the quality and size of the tenderloins.
7. When the meat is tender, which we can check by cutting a piece and tasting it, we remove it to a plate.
8. Scrape the bottom of the pan with a wooden spoon and reduce the sauce a little if there is too much. Hydrate the cornstarch in cold water and add it to the sauce. Cook for a couple of minutes to thicken.
9. Add the cream or crème fraîche and mix. Taste the seasoning and adjust if necessary. Slice the fillets, return them to the pan, heat only slightly and serve with some nice chips or a salad, if you're feeling fancy.

Le Creuset oval cocotte , Mediterranean recycled glass glasses and Textured plates

IMPORTANT: If you are wondering if it is necessary for the wine to be sweet in this recipe, the answer is yes. The mild flavour of the sage goes wonderfully with the hint of sweetness and the sauce is perfect for dipping a few loaves of bread in it. Enjoy!