Pork sirloin with pedro ximénez sauce

Brown the tenderloins in a pot over high heat. Remove the tenderloins and set aside.

Cut the onions and poach them in the same pot. Meanwhile, soak the raisins.

Once the onions are poached, add the Pedro Ximénez wine and evaporate the alcohol.

Then add the tenderloins to the pot and cover with water. Also add the raisins.

If you want the tenderloins rare (pink inside), cook for 7 minutes and turn them over, leaving them for another 7 minutes. If you want them completely done, increase the time from 7 minutes to 10-12 (depending on the size of the tenderloin).

After the cooking time, remove the tenderloins from the heat and reduce the sauce a little.

If we like the sauce like this, we can serve it.

I prefer to pass the sauce through the grinder, so I fish out a few raisins, set them aside and then grind them. This way I get a thicker sauce with some uncrushed raisins. But you can make it as you like, crushing it all or just as it is with the chopped onion.

Potatoes can be cooked as we like them best, either baked, baked in the oven, baked in the oven, cooked in the micro...