Solomillo A La Pimienta – Spanish Pork Steak With Creamy Pepper Sauce

The Spanish do amazing things with pork, from fresh pork loins to pork cheeks and cured ham. This solomillo a la pimienta recipe is one of our favorite ways to cook pork loins or fillets in a creamy black pepper sauce. It’s a decadent pork loin with black pepper that’s easy to cook. 

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What Is Solomillo A La Pimienta

Solomillo is pork loin in Spanish. You can use a full pork loin, sliced pork loin, or boneless pork chops or fillets for this pork recipe. Pimenta is pepper in Spanish. This recipe can be made with black pepper or even green peppercorns. So, solomillo a la pimienta is pork steak with black pepper in a creamy wine sauce. 

Check out our list of the Best Spanish Tapas Recipes to make at home.

Ingredients For Solomillo A La Pimienta 

Any thick boneless pork chop, pork steak, or pork loin can be used for this recipe. It also can be made with beef steak or chicken as well as this creamy Spanish black pepper sauce works well on all types of meat. The pork is seasoned simply with salt and black pepper and cooked in olive oil along with onions and garlic. 

The key to this a la pimienta sauce is the creamy wine and black pepper sauce. Any dry white wine will work. I generally prefer to use normal drinking wine rather than cooking wine you purchase in a grocery store. It doesn’t have to be expensive or fancy, but any regular dry white wine will work. The wine forms the base of this sauce, which is made creamy with heavy cream or whipping cream. The sauce is flavored heavily with ground black pepper and whole peppercorns. 

Check out some of our other Spanish meat recipes:

Pollo Ajillo Recipe – Spanish Garlic Chicken

Carrilladas De Cerdo Recipe – Spanish Braised Pork Cheeks

Rabo De Toro Al Vino Tinto – Spanish Oxtail Stew

Solomillo Al Pedro Ximenez Recipe- Pork With Pedro Ximenez Sauce

How To Make Solomillo A La Pimienta

This easy solomillo recipe is made in one pot and can be served alongside any potatoes or vegetables. Start by seasoning the pork with salt. Heat a large pan or skillet over high heat.

Add one tablespoon of olive oil. Once the olive oil is warm, cook the pork fillets for 3 minutes on each side until they start to brown. They don’t need to be cooked all the way through because you will cook them again in the sauce. Remove the pork from the pan and place to the side, keeping them covered.

Add the onion and garlic along with the remaining olive oil. Cook over low heat for 2-3 minutes or until the onion starts to soften and yellow. Before the garlic starts to brown, add the white wine. Use a wooden spoon to scrape off any bits of pork from the pan.

Time To Cook Solomillo A La Pimienta

Cook over low heat for about 15 minutes or until the alcohol starts to burn off. Pour in the heavy cream and cook for 3-5 minutes or until warmed through. Stir in the salt and ground black pepper.

Remove the wine sauce from the stovetop. Use an immersion blender or hand blender or food processor to blend the sauce until creamy. If using a non-stick pan place the sauce in a deep dish to blend. If using a stainless steel pan to cook then you can stick the immersion blender into the pot directly. I recommend placing a dark kitchen towel over the pan while blending to prevent the sauce from making a mess of the kitchen!

Add the pork fillets back into the pan on medium heat. Add the whole black peppercorns. Next, add the creamy wine sauce back into the pan and cook until the pork and sauce are warmed through.

Serve warm garnished with a few black peppercorns. 

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