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Pedro Ximenez Pork Loin (Solomillo al PX)

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    Pedro Ximenez Pork Loin: The quality of the sherry really makes this dish. The complex flavours of PX make a wonderful sweet sauce to complement this roasted pork.

Video recipe


For 4 servings

  • 1 iberian pork loin
  • 1 cup Pedro Ximenez wine
  • 2 large onions
  • 1 mushrooms tray
  • 1 bay leaf
  • 1 oz Corinto raisins
  • 4 wild asparagus
  • black pepper
  • 1 teaspoon of flour
  • 1 green pepper
  • Extra virgin olive oil
  • Salt


  • Put the raisins inside the wine and soak for 3-4 hours
  • Wash the mushrooms and cut them in quarters
  • Saute in 2 tablespoons olive oil at a medium heat
  • Chop the onion and add to the pan when the mushrooms are browned
  • Add the bay leaf as well and turn to low heat for 1/2 hour. a la media hora, salpimentamos. Then, season with salt and pepper.
  • In half an hour, add the raisins and cook for ten more minutes at a low heat.
  • pour PX and allow to reduce for ten more minutes.
  • Wash the pork loin, remove some fat and season with salt and pepper.
  • Place the loin in a pan on a high heat
  • Check it is perfectly cooked on the inside.It should be well done.
  • Saute some wild asparagus to add as garnish and serve Pedro Ximenez Pork Loin.

Wine recommendations


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