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: 127 kcal
Ingredients
- 180 g round rice
- 250 g pork tenderloin
- 30 to taste extra virgin olive oil
- 240 glass of red wine
- 2 leaf of bay leaf
- 2 to taste black pepper
- 5 to taste fine salt
- 12 sachet of saffron
- 720 ml water
- 240 units tomato
- 80 units carrot
- 150 units red onion
- 200 units leek
- 50 head of garlic
- 45 teaspoon of chopped almonds
- 28 ounce dark chocolate
- 2 pinch of fine salt
- 100 ml broth
Method
- Cut the pork tenderloin into cubes and season with salt and pepper to taste.
- Chop the tomato, carrot, red onion, and leek.
- Blend the vegetables with the head of garlic, red wine, bay leaves, and water until you get a diluted mixture.
- Prepare the picada by mixing the chopped almonds, dark chocolate, fine salt, and a little of the broth obtained earlier.
- Heat a pot with extra virgin olive oil and sauté the tenderloin cubes until golden; remove them and set aside.
- Add the chopped vegetables to the same pot and cook until reduced.
- Pour the strained, blended vegetable and wine mixture into the pot.
- Add the picada, the Reserved tenderloin, and the necessary water for the broth.
- Add the saffron, rice, and salt, cooking over high heat for the first few minutes.
- Reduce to medium heat and cook for 16 minutes total, stirring carefully at the beginning to thicken the broth and achieve creaminess.
- Serve the creamy rice immediately while it maintains its creamy texture.
Categories: Rice & Pasta · All recipes
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