Creamy Sirloin in Red Wine

A spectacular creamy rice dish with pork tenderloin, vegetables, and a secret touch of dark chocolate.

Time: 45 min · Servings: 2 · Calories: 1173 kcal

Ingredients

• 180 g round rice
• 250 g pork tenderloin
• 30 ml extra virgin olive oil (to taste)
• 240 ml red wine
• 2 g bay leaf
• 2 g black pepper (to taste)
• 5 g fine salt (to taste)
• 0.2 g saffron
• 720 ml water
• 240 g tomato
• 80 g carrot
• 150 g red onion
• 200 g leek
• 50 g garlic
• 45 g chopped almonds
• 28 g dark chocolate
• 2 g fine salt
• 100 ml broth

Method

1. Cut the pork tenderloin into cubes and season with salt and pepper to taste.
2. Chop the tomato, carrot, red onion, and leek.
3. Blend the vegetables with the head of garlic, red wine, bay leaves, and water until you get a diluted mixture.
4. Prepare the picada by mixing the chopped almonds, dark chocolate, fine salt, and a little of the broth obtained earlier.
5. Heat a pot with extra virgin olive oil and sauté the tenderloin cubes until golden; remove them and set aside.
6. Add the chopped vegetables to the same pot and cook until reduced.
7. Pour the strained, blended vegetable and wine mixture into the pot.
8. Add the picada, the Reserved tenderloin, and the necessary water for the broth.
9. Add the saffron, rice, and salt, cooking over high heat for the first few minutes.
10. Reduce to medium heat and cook for 16 minutes total, stirring carefully at the beginning to thicken the broth and achieve creaminess.
11. Serve the creamy rice immediately while it maintains its creamy texture.

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Categories: Rice & Pasta · All recipes

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