This Spanish recipe always takes me right back to Andalusia and the tapas bar in Sevilla where we first ate it. Solomillo Al Pedro Ximenez is a pork fillet made with Pedro Ximenez sherry sauce and can be served as a main course or as a Spanish tapa.
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What Is Pedro Ximinez
Pedro Ximénez is one of many varieties of Spanish Sherry. Sherry comes from the Andalusia region of Spain in the south. The region includes cities like Sevilla, Malaga, Cordoba, and Granada. The sherry-producing area of Andalusia is focused in and around Jerez. There are about a half dozen different types of sherry. Some are actually white wines that are extremely dry. On the opposite end are the sweeter, darker wines normally drunk as dessert wines.
Pedro Ximénez is produced from the grape of the same name. The grapes are left to over-ripen and then dry in the sun. This is one of the reasons why the wine is so sweet. It’s probably the most famous of the sherry wines.
Check out our list of the Best Spanish Tapas Recipes to make at home.
Solomillo Al Pedro Ximenez
When living in Spain and traveling around Andalusia, this became one of our favorite tapas dishes in cities like Sevilla. Solomillo is a pork fillet or loin. The pork is cooked in a dark, slightly sweet sauce made with Pedro Ximenez sherry. This pork loin recipe can be served as a main course, but also works well as a Spanish tapa, which is how it is served most frequently in Andalusia.
Check out some of our other Spanish meat recipes:
Ingredients For This Solomillo A La Pedro Ximinez Recipe
Any thick pork fillets, steaks, or even pork loin will work well for this recipe. You can also use boneless pork chops. The pork is seasoned with salt and cooked in olive oil, garlic, and onion.
The Pedro Ximenez sauce is simply thickened with cornstarch, although flour can be used. The sauce is also flavored with chicken broth, black pepper, and a touch of nutmeg. The solomillo Pedro Ximinez can be garnished with a sprig of rosemary. This Spanish pork recipe pairs well with any sort of potatoes or vegetables along with some crusty bread to soak up the sauce.
How To Make Solomillo With Pedro Ximenez Sauce
Season the pork fillets with salt. Place a large skillet or pan on high heat. Add the pork fillets to the pan and sear quickly, about one minute on either side. Remove the pork from the pan and keep covered.
Add the olive oil to the pan. Once warm, add the onion and garlic. Cook for 3-5 minutes over low heat until the onion softens and starts to yellow.
Add the Pedro Ximinez sherry to the pan and allow it to cook for 2-3 minutes. Next, add the cornstarch and stir until it is well blended. Add the chicken broth, black pepper, and nutmeg. Allow the sauce to cook for 10-12 minutes over low heat until it thickens.
Remove the sherry sauce from the stovetop. Use an immersion blender, 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 sauce to the pan and cook for another 2-3 minutes until the pork is cooked through and the sauce is warmed. Serve with a sprig of rosemary on top.
How To Serve This Solomillo Recipe
The recipe is for 4 pork fillets. Depending on the size you can serve two to each person with a small side dish. Or, these make great tapas as well, serving one per person.
- 4 pork medium-sized thick fillets (approx 1,2" thick)
- 1 teaspoon salt
- 1 large onion, diced fine
- 1 garlic clove, diced
- 1/2 cup olive oil
- 1 cup Pedro Ximenez sweet wine
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- To serve: fresh rosemary
- Season the pork fillets with salt.
- Place a large skillet or pan on high heat. Add the pork fillets to the pan and sear quickly, about one minute on either side. Remove the pork from the pan and keep covered.
- Add the olive oil to the pan. Once warm, add the onion and garlic. Cook for 3-5 minutes over low heat until the onion softens and starts to yellow.
- Add the Pedro Ximinez sherry to the pan and allow it to cook for 2-3 minutes.
- Add the cornstarch and stir until it is well blended.
- Add the chicken broth, black pepper, and nutmeg. Allow the sauce to cook for 10-12 minutes over low heat until it thickens.
- Remove the sherry sauce from the stovetop. Use an immersion blender, hand blender, or food processor to blend the sauce until creamy.
- Add the pork fillets back into the pan on medium heat. Add the sauce to the pan and cook for another 2-3 minutes until the pork is cooked through and the sauce warmed.
- Serve with a sprig of rosemary on top.
You can substitute the Pedro Ximénez wine for another type of sweet wine, but do not use white wine or standard red wine.
Amount Per Serving: Calories: 524Total Fat: 39gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 75mgSodium: 695mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 23g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
FAQs – Pork With Pedro Ximenez Sauce
Iberico pork is one of the most famous meats in the World. It’s also one of the most expensive. Why? The pigs where the Iberico pork comes from are raised on a strict diet. At the center of this diet are acorns, which give the Iberico pork its signature nutty taste.
With few exceptions, most sauces aren’t exactly healthy. Any good sauce, including pork sauces, will have fat or the rendering from the meat as the base. Oftentimes, butter is added to thicken up the sauce.