Sirloin steak with pepper

What a pleasure to hear Luísa - Cooking with my Carmela - talk about the recipe that she brings us today! "Yummy, tasty, and quick and easy to prepare." Because I think you will agree with me that the usual slow lollipops are great, but we also like practical recipes for 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, delicious recipes that don't take up a lot of time to be with the family, that's why I decided on this recipe, since it is always very successful at home. Almost every week I usually buy a pork tenderloin, I tell my butcher to cut it into medallions and you can cook it in less than half an hour. While preparing it, you can fry some potatoes or boil 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 it comes to cooking are the frying pans, some of them last two months and others they stick from the moment they are bought, but this has stopped happening since I got the non-stick pans from LeCreuset . 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 must be taken care of, and for this reason I remind you of some advice that you have surely heard before: do not scrub it with abrasive products and use a sponge to wash it, and when cooking, use a wooden or silicone shovel to don't scratch it Also, remember not to heat it at maximum temperature. You will have a pan for a while!

In the photo, Pallarès boxwood knife , Le Creuset non-stick frying pan and Le Creuset salt/pepper mill

Ingredients for 4 people)

1 pork tenderloin, I weigh about 800 gr approximately
2 tablespoons of extra virgin olive oil
1 knob of butter
250 liquid cream for cooking
50ml 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 reserve on a plate. Add to this excess oil the cream together with the peppers and the whiskey, all at a low temperature so that it does not boil, 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 garnish, I always present it with a bit of white rice or with some delicious home fries.
It is a delicious dish for a Sunday and it is prepared in a short time, I hope you enjoy it.