Pork tenderloin with wine and sage

Miriam, the author of El Invitado de Invierno, brings us a wonderful recipe for the days when you have an engagement and want to impress without excessive complications. This pork tenderloin in wine recipe is easy to prepare and tastes great. I assure you you'll make it again!

This pork tenderloin with wine and sage is one of those good, pretty, inexpensive and comforting dishes, equally suitable for a normal day or a low-key celebration.

It's about braising the tenderloins for a long time over low heat in a good casserole, like a casserole. The flavor of white pork, which we know can be a bit bland, is given by white wine, garlic and sage. The result of such a simple process is very tender meat with a fantastic aroma of sage and garlic. A pantry staple recipe.

Cocotte ovalada Le Creuset, MasterClass round board and Textured plates

Ingredients (for 4 people)

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

Preparation

1. We trim some of the external fat from the pork tenderloins and salt them.
2. We peel the garlic and slice it. Set aside.
3. Cover the bottom of a large, heavy-bottomed casserole with oil casserole type. Heat over high heat and sear the tenderloins until browned on all sides. We remove them to a serving dish.
4. In the remaining oil we sauté the garlic over low heat and when it's starting to cook we add the sage and thyme or rosemary.
5. When the garlic has browned we return the meat to the casserole and add the wine. The liquid should cover roughly half the height of the tenderloins; add water if we lack liquid.
6. Salt the liquid, cover the casserole leaving only a small gap for the steam to escape and simmer over very low heat for at least an hour and a half, although the time needed for the meat to be very tender depends on the quality and size of the tenderloins.
7. When the meat is tender, which we'll check by cutting a piece and tasting it, we remove it to a dish.
8. Scrape the bottom of the casserole with a wooden spoon and reduce the sauce a little if there's too much. Hydrate the cornstarch in the 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 and adjust seasoning if necessary. Carve the tenderloins into slices, return them to the casserole, heat only lightly and serve with good fries or a salad, if you're being sensible.

Cocotte ovalada Le Creuset, Mediterranean recycled glass goblets and Textured plates

IMPORTANT: If you're wondering whether the wine must be sweet in this recipe, the answer is yes. The gentle flavor of sage pairs wonderfully with a touch of sweetness and the sauce is perfect for mopping up with loads of bread. Enjoy.