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Pork Loin in Sherry - Lomo de Cerdo con Fino de Jerez

This recipe for Pork Loin in Sherry has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

I love cooking pork this way, the tenderloin cooked in the pot means you retain all the juices. The combination of fresh herbs and the famous sherry from Jerez makes for a luxurious meal, and it's so simple to do.

Ingredients for Pork Loin in Sherry

1 joint of tenderloin pork
1 large glass of dry sherry
2 bay leaves
8-10 cloves of garlic
Handful fresh rosemary
Olive oil

How to make Pork Loin in Sherry

  • In a large oven proof casserole dish, place a good sized knob of butter and two tablespoons of olive oil. Put the dish on the hob and heat.
  • Place the pork in the pot and cook for a few minutes to brown on both sides.
  • Add the bay leaves, rosemary and garlic cloves (leave the skins on the garlic)
  • Pour in the sherry and cook for a minute or so.
  • Season with salt and pepper, then put the lid on and transfer for to a moderate oven and leave to cook for about one hour and twenty minutes.
  • Once the pork is cooked, remove from the pot and leave to rest.
  • Place the pot back on the hob and cook for a few minutes to reduce the sauce, add a little cream and some whole black peppercorns and cook a little longer.
  • Serve with boiled potatoes and asparagus

Serves 4

Orce Serrano Hams

Published with permission of Orce Serrano Hams