Sirloin of pork to the Provencal
If you like sirloin, you can not miss this recipe, it's incredibly rich. Seasoning the meat with the paprika, mustard and pepper gives it a lot of flavor, coating it with the beicon makes it keep all its juices and the accompaniment of vegetables is simply perfect. In a satisfaction to hear "how rich is this" while they eat it until they do not even show it: D
You know, if you want to succeed, I advise you to write the recipe and in the first occasion, do not hesitate to do it .
- 2 pork tenderloins
- 4 artichokes
- 1 onion
- 200 gr of peas (or beans)
- 2 tomatoes
- olive oil
- 2 cloves of garlic
- 8 thin slices of bacon
- 2 tbsp mustard
- 1 glass of white wine
- 1 tbsp sugar
- 1 tbsp paprika Vera
- 1 tbsp of bread crumbs
- 1 glass of water
Salpimentamos the meat and season it with the paprika. We anoint it with the mustard and sprinkle it with the breadcrumbs.
We wrap it with the beicón and we hold it with kitchen thread.
We heat three tablespoons of oil in a pan and brown the sirloins. We remove and reserve.
We fry in the same oil the peeled and chopped onion; when it begins to take color, we add the peeled and chopped garlic cloves. When they begin to brown add the grated tomatoes and sugar. We pepper and sauté about ten minutes more.
We clean the artichokes and we stay with the center, we cut them in quarters and we incorporate them together with the meat.Let the wine, we raise the fire and let the alcohol evaporate. Add a glass of water, cover and let cook for 40 minutes.
Add the peas (or beans) and fresh thyme leaves 10 minutes before finishing the cooking.
Remove b> the kitchen thread and sliced. We serve the meat accompanied by the vegetables.
Source: Lectura winter magazine