13 pork recipes to succeed at Christmas
Although it is a tradition in many families to prepare a classic turkey on Christmas Day, or a baked sea bream or a delicious roast of veal for Christmas Eve dinner, in many households pork is chosen as the ingredient for the main course for those meals.
Whether it is the loin or the sirloin or the cuts of the Iberian pork such as the secret or the prey, pork is a tender and tasty meat that we like. That is why we have selected these 13 pork recipes to succeed at Christmas.
We are sure that one or more of these recipes will be very well received by your relatives during these days, either in the most important celebrations or in the rest of the family lunches and dinners that we will have from now until well into January 2015. Save this post, it will be very useful when you don't know what to cook.
1. Baked pork tenderloin with vermouth sauce
If you are looking for a tender meat, at a good price and that makes you look good at Christmas lunches and dinners, surely what you need is a good pork tenderloin. And it is enough to accompany it with a more festive sauce, like this one of vermouth, to make it look as it deserves.
IngredientsFor 4 people
- Pork tenderloin 2
- Bacon 15
- Onion 1
- Garlic clove 4
- Extra virgin olive oil 30 ml
- White wine 50 ml
- Water 50 ml
- Red vermouth 500 ml
- Bovril (Meat concentrate) teaspoons 1.5
- Liquid cream for cooking 300 ml
How to make Baked pork tenderloin with vermouth sauceDifficulty: easy
- Total time 1 hour
- Elaboration 20 m
- Cooking 40 m
We will start by roasting the pork tenderloin. For this we season the meat and wrap it in strips of Iberian bacon. In a baking dish place the onion cut into rings and place the sirloins on top, water with the oil and roast with the oven preheated to 180 degrees for 20 minutes. Once the time has passed we open the oven and add the wine and water and leave the sirloin for another 20 minutes. We reserve. While the meat is being made we are preparing the sauce. In a mortar we crush the garlic cloves. Sauté the garlic in a pot with the extra virgin olive oil for three or four minutes, making sure that the garlic does not burn. Add the vermouth and the beef extract and cook over low heat for 20 minutes, stirring occasionally. When the time passes, add the cream and cook again for another five minutes. We reserve hot until the moment of serving the meat.