Sunday, March 29, 2009

Brief Wedding Programme Format



- 2 Tenderloins pig.
- 1 large onion
- 250 ml.
chicken broth - 125 ml. Pedro Ximenez wine
- 5 tablespoons muscatel raisins
- 1 tablespoon flour
olive oil - Salt and black pepper


Peel onions and cut into thin strips. Put it on medium with 8 tablespoons of oil in a wok or large pileup (should fit then the fillets and sauce). Let it pochen and if you see that the fire burned low and if necessary add a tablespoon of water. Put the raisins to soak in a glass of water

Take the pork fillet and salpiméntalos. In a large skillet, put three tablespoons of oil and make the fillets over high heat to brown on all sides. When browned to a plate and pass them leaves frying pan into the fire.

Pedro Ximenez wine and pour into the pan where you have done the tenderloins. With a wooden spoon stir the wine by slicing the bottom pan. Turn off heat and let the pan with the wine aside. We will use it in a moment.

Add onions and poached a tablespoon of flour and stir well (care that the flour does not stick to the bottom) for a few seconds for the flour to brown and not remain raw. Then turns over onions Pedro Ximenez wine from the skillet.

Remove for a minute, add the fillets and hot chicken broth. If you do not have homemade stock using a concentrated tablet with a pint of water. Drain raisins and add them to the sauce. Let it boil over high heat until sauce thickens to your liking. In half an hour will have reached a creamy texture.

Serve with applesauce.


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