Sirloin steak with pepper

What a pleasure to hear Luísa - Cocinando con mi Carmela - talk about today's recipe! "Delicious, delicious, and easy and quick to prepare." Because I think you'll agree with me that the slow and traditional chup-chup are great, but we also like practical recipes for the days when we don't have much time to cook. So I'm sure today's recipe will interest you!

For the weekend I always look for simple, tasty recipes that don't take up too much time with the family, so I decided on this recipe, since it is always very popular 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. At the same time as you prepare it, you can fry some potatoes or boil some white rice for the garnish and you have Sunday lunch ready in no time.

Apart from reducing 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 this has stopped happening since I got the Le Creuset non-stick pans . I am super happy with them, they are of such quality that just by holding one in your hand you understand the difference with any other, and you will undoubtedly use it daily.

But good things need to be taken care of, and that's why I'd like to remind you of some tips that you've probably heard before: don't scrub it with abrasive products and use a sponge to wash it, and when cooking, use a wooden or silicone spatula so as not to scratch it. Also, remember not to heat it to the maximum temperature. You'll have a frying pan for a while!

Pictured here is a Pallarès boxwood knife , a Le Creuset non-stick frying pan and a Le Creuset salt/pepper mill.

Ingredients (for 4 people)

1 pork tenderloin, weight approximately 800 gr
2 tablespoons of extra virgin olive oil
1 knob of butter
250 of liquid cream for cooking
50 ml of whiskey
Black and red pepper to taste
Salt

Preparation

Remember to ask your butcher to cut the sirloin into medallions.
In the Le Creuset pan , add the oil and butter and when it is melted, lower the temperature a little so that it does not burn.
Seal the meat medallions and set aside on a plate. Add the cream to the remaining oil, along with the peppers and whisky, all at a low temperature so that it does not boil, and let it cook for about 15 minutes.
Add the meat medallions along with the juice they have released and cook for another 15 minutes. After this time it will be ready to serve.

As a side dish, I always serve it with a little white rice or some delicious homemade French fries.
It is a delicious dish for a Sunday and it is prepared in no time, I hope you enjoy it.