Pomegranate’s Iberian sirloin



  • 2 Iberian pork tenderloins – 1/2 Granada
  • 1/2 onion
  • 1/2 green pepper
  • 1 small tomato
  • 1/2 cup red wine
  • Skimmed milk

Step by Step

Thresh the pomegranate. Open the tenderloins so we can later roll them up once they are filled. Place a row of pomegranate grains and roll the tenderloin, recovering its original shape. We fix it with wooden chopsticks and mark it on very strong fire in the grill. Once golden, cut each fillet into three pieces, giving a little oblique cuts, and reserve. Meanwhile in a pan make a sauce with onion, tomato and pepper, all chopped rather small, when it is well poached, place the pieces of meat that have reserved and add the wine, letting evaporate the alcohol. Then we bind the sauce a bit by adding a dash of milk, and we bring it to boil a couple of minutes. We turn the pieces of meat and after another couple of minutes on the other side, remove from heat.

To prepare the dish, put two portions on each plate, a little sauce and sprinkle with a few grains of pomegranate that we will have reserved.