Strawberries With Spanish Sherry Recipes

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PORK TENDERLOIN WITH LIGHTLY SEARED STRAWBERRIES



Pork Tenderloin With Lightly Seared Strawberries image

(Solomillo de Cerdo con Fresas) Playing off the tart-sweet-aromatic flavors of sherry vinegar and seared strawberries, this modern Spanish dish is outstanding - as sophisticated and striking as it is easy to make. The amount of sugar you use will depends on how sweet you'd like the sauce and the tartness of your sherry vinegar. The strawberries likewise need some acidity; choose berries that are fragrant and seasonal but just a touch underripe. They should be tangy-sweet and seared very briefly. The pork is best when slightly pink and moist; a meat thermometer is indispensable here. Adapted from "The New Spanish Table" cookbook.

Provided by TxGriffLover

Categories     Strawberry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 pork tenderloin (about 1 pound each)
coarse salt & freshly ground black pepper (kosher or sea)
2 tablespoons crumbled dried rosemary
2 tablespoons olive oil, plus more for brushing the griddle
10 -12 large strawberries, hulled and sliced
1/3 cup chicken stock (or water)
1/2 cup sherry wine vinegar (preferably aged)
2 -4 teaspoons sugar
flaky sea salt, for garnish (such as Maldon)
minced fresh chives, for garnish

Steps:

  • Rub the pork generously with salt, pepper, and rosemary. Heat the olive oil in a large heavy skillet over medium-high heat. Add the pork and cook until richly browned on all sides, about 6 minutes total. Reduce the heat to medium-low and cook the pork, turning several times, until it is tender and an instant-read thermometer registers 155º, about 15 minutes. Transfer the pork to a cutting board and let it rest, covered with foil, while you prepare the strawberries and sauce. The internal temperature will rise as the meat stands. Set the skillet aside, you'll use it to make the sauce.
  • Rub an unridged rimmed griddle pan or a large, heavy skillet with an oiled paper towel and heat until almost smoking. Add the strawberries and sear for about 45 seconds, turning once. They should be cooked until slightly softened but should not release too much juice.
  • Add the chicken stock to the skillet in which the pork cooked and place it over medium-high heat, scraping the bottom to dislodge the brown bits. Cook until the stock is almost syrupy, about 3 minutes. Add the vinegar and 2 teaspoons of the sugar and continue cooking until the sauce is almost thick enough to coat a spoon, 3-5 minutes longer. After 1 1/2 minutes, taste the sauce and add more sugar to taste if it seems too tart.
  • Cut the pork into slices and arrange them decoratively on dinner plates. Spoon some seared strawberries beside the meat and drizzle the sauce on and around the meat and strawberries. Sprinkle flaky salt over the pork and garnish it with chives. Serve at once.

Nutrition Facts : Calories 94.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 0.6, Sodium 30, Carbohydrate 7.3, Fiber 1.6, Sugar 4.5, Protein 0.9

STRAWBERRIES WITH SPANISH SHERRY



Strawberries with Spanish Sherry image

(Sweet and sour strawberries but more sweet than sour.) Spanish, Greek and Arabic flavors! I thought about adding a dash of cardamom or a garnish of nuts but then forgot. I tested this recipe using fresh strawberries and raspberries. I do think that peaches, nectarines or perhaps watermelon may work with this flavor combination as well. Adapted from a recipe found on the website Saveurs de Monde.

Provided by C G @Celestina9000

Categories     Fruit Desserts

Number Of Ingredients 11

2 cup(s) fresh strawberries, washed and hulled (if small keep whole or cut larger strawberries in half)
2 cup(s) water
3/4 cup(s) sugar
3-4 - whole cloves
1 - small cinnamon stick
1" - vanilla bean, split or about 1/2 teaspoon of vanilla paste or vanilla extract
2 tablespoon(s) spanish sherry vinegar or fino sherry, to taste (not cooking sherry!)
1 teaspoon(s) orange zest, finely grated (original recipe specifies lemon zest)
2 cup(s) whole milk plain yogurt, drained
1/2 teaspoon(s) rosewater, to taste
- orange zest, for garnish

Steps:

  • Set the washed strawberries [singly] in a non-reactive serving bowl.
  • Place the water and sugar in a pot; add the cloves, cinnamon stick and vanilla bean (note: if using vanilla paste or extract see Step #4).
  • Bring the mixture to a boil and then boil for about 5 minutes or until reduced by half. Add the Spanish sherry vinegar, bring back to a boil and boil another 1 minute.
  • Move the simple syrup off the burner and stir in the orange zest and if using vanilla paste or extract add it, too. Let the flavors infuse for about 10 minutes then taste test. I liked the flavor best sweet with subtle acidity from the Sherry vinegar.
  • Pour the simply syrup over the strawberries so that the *syrup covers most of the fruit. Cover and let sit for 30 minutes. *You will probably have extra simple syrup which can be used in lemonade, mixed with club soda, stirred into iced tea, etc.
  • Stir the rosewater into the plain yogurt. Just before serving spoon the yogurt into individual dessert dishes. Spoon some of the infused strawberries and a little bit of the syrup over the yogurt. Garnish with orange zest.

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