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This spectacular salted pork loin with Pedro Ximénez sauce is so simple and rich that it is a regular at Christmas dinners.
It is a very simple sauce to make, it is light and full-bodied at the same time and has a sweet touch than Lomo salt it was going very well.
As I mentioned in the post of the Pedro Ximénez sauce, for a few days I've been getting things from the freezer to clear it for Christmas.
I don't know how I manage, but I am fortunate or unfortunate to have two refrigerators and I always have both freezers full. I live in an urbanization and there are no supermarkets nearby, the closest stores are a couple of kilometers away.
So whenever I go shopping, it seems that the end of the world is coming and with that of not having a store in front, I don't stop until I fill the car and of course then we can't cope with consuming everything… .especially if we only have dinner at home . Solution? I end up filling the freezer to have supplies… I don't know why! Because then I also don't usually remember what is in the freezer and the next purchase I buy it again. Anyway, what should organize myself something better with this, because in the end I will have to agree with my husband now that he does not hear me and admit that there is no one to put an ice cream anywhere. 🙁
Well what we were going to, I defrosted the pork loin and I consulted with my boy how to do it. He is somewhat traditional, because he always tells me to salt. I recognize that it comes out very good and with a delicious little juice, in fact I divide it into a large source so as not to lose the juice it releases.
It takes approximately 40 or 45 minutes depending on the size of the loin and we really love it. Lately all the meat that I prepare in the varoma I like very much, because when it is steamed it loses its fat and comes out very juicy.
I wanted to prepare some sauce to accompany it and this one Pedro Ximénez It caught my attention because whenever I try a dish in a restaurant accompanied by this sauce I love it. So we had a rich and delicious dish for the whole family.
Pork loin with salt with Pedro Ximénez sauce
A meat recipe made with varoma that always triumphs.
More information - Pedro Ximénez sauce
Adapt this recipe to your Thermomix model
Hi! Elena and Silvia.
First of all, congratulations on your recipes and this wonderful blob.
It is the first time that I leave you a comment and I wanted to ask you about the loin with salt.
How much approximate weight is the loin?
Thank you very much and happy holidays.
Ana
Ana, the truth is that I usually buy the piece in trays, which is already cut will be about 750 gr more or less.
Happy Holidays!
For two people, how much tenderloin should I buy? I liked this recipe and my husband and I are alone on New Year's Eve, we have a 21-month-old girl and we are not going out, so when I saw the recipe I thought about making it for the two of us. By the way the nougat flan a success.
Marisa, I usually buy the piece of loin already split, but if you ask the butcher for it, then with about 6 fingers you would have enough.
Happy Holidays!
that's good! Thanks for the recipe. I'll prepare it for dinner tomorrow. And I will tell you. Merry Christmas!
I hope you like it, Inma. Greetings and Merry Christmas!.
all a success! The sweet and salty contrast is very good. Thanks for these recipes.
Inma I'm glad you like it. I think the same I prepare it for New Year's Eve.
All the best
It seems to me that it has to be delicious, a question, can you have the tenderloin prepared in advance….? Good parties
Mireia you can do it before without problem, then you can temper it in the oven and heat the sauce a lot to pour over it.
** WISH YOU A MERRY CHRISTMAS AND NEW YEAR **
************************************************** **
I stay with the Pedro Ximenez sauce, for my tenderloin
a hug
Happy Holidays to you too Antonia, I hope it turns out good for you.
All the best
Just tell you Merry Christmas, a big kiss, and we already told each other that tomorrow we have to start cooking very early, we are 23 and the photo on my mother's table there are people from 3 to all afternoon with sweet glasses , coffee and Christmas carols. Well I did not mess up a hug anymore.
MERRY CHRISTMAS
Merry Christmas Maida! I hope you have a great time and that it is a great dinner. Kisses.
Just tell you that Merry Christmas, a big kiss, and we already told each other that tomorrow we have to start cooking very early, we are 23 and the photo on my mother's table there are people from 3 to all afternoon with sweet glasses , coffee and Christmas carols. Well I did not mess up a hug anymore. MERRY CHRISTMAS
Jennifer, a very strong hug also for you and that you enjoy these parties a lot. With all of you, you will have a great time.
Hello, good night, I would like to know how much more or less meat should be put because I have a d elomo head of 2.145 grams and I do not know if it is too much thanks.
Hello: congratulations for this fantastic blog that you have created, for the rich recipes that you publish and how simple and at the same time so complete in its explanations. I have always made the loin with salt in the oven, and I liked doing it in the Varoma (which I hardly ever use), and the sauce…. What a wonder, it tastes like toffee and the touch of orange juice incredible, easy, fast and delicious, what more could you ask for? A hug to everyone and Merry Christmas !!!
Myriam, I'm glad you like it. Thank you for your words and I only wish that you also have a Merry Christmas.
Hello, to begin with… MERRY CHRISTMAS !!! I am more and more happy to have the thermomix, I have a friend who has it damaged and says to be "manca" without it, I congratulate you for the good recipes that you give us. All the best
Hello everyone! Thank you very much for your contributions. I have two questions, the first is that you put the loin in a whole piece, right? And then cut it into slices.
The other is where do I buy salt for baking or what brand is it?; Ah! And another one, when you say that if you do it in advance we temper it in the oven ... at temperature and how long?; Because we can heat the sauce in the microwave no? Thank you very much, sorry but I'm very new to this
Elena, I make the loin in the varoma in a whole piece and after removing the salt we carve it into slices. Baking salt is coarse salt that they sell in all supermarkets and I usually buy it in Mercadona or Carrefour. If you do the tenderloin first, I would split it and heat it in a baking dish for about 15 minutes at 100º more or less but you see that if when you take it out it feels warm, it puts a little more temperature and time.
All the best
First of all, Merry Christmas! And a little question, the sauce is luxurious, I made it for another accompaniment and my husband loves it, if instead of tenderloin I make a couple of sirloins (we are four of family) would the cooking time be the same? Thanks in advance and happy new year!
Eva the sirloins you have to brown first in a pan and then wrapped in film we make them in the varoma for about 20 minutes. He left you here a recipe for Elena that she made with sirloins and see how it can be done. http://www.thermorecetas.com/2010/12/04/Receta-Thermomix-Solomillo-de-cerdo-con-salsa-de-naranja-y-canela/
I want you to know that I made the sauce for my brother to accompany a beef tenderloin with foie and he loved it.
I'm glad, Sonia. It is a very rich sauce to accompany any type of meat. Greetings and Happy Holidays!.
Hello, this is the first time that I write and I am going to cook the loin with salt in the varoma and I have a doubt, the loin is put on the varoma tray or in the ondo container.
thank you very much and best regards
Beatriz you have to put it in the deep container of the varoma. I hope you like it.
All the best
Happy 2011, congratulations for this blog ...
Today we have made sirloin and PedroXiménez's room and we have doubts… it is a different color, more yellow, and little quantity comes out; Is it normal?… the wine was one of Pedro Ximénez but there are many kinds… tell us which one is exactly what we should buy and do you know what the price is? .. How should this sauce taste? We have not been sweet but a little bitter and strong ... will it be because of the wine class? .. thank you
Elena, the truth is that I am surprised by the color of the sauce and the flavor. It is rather sweet and the tone is brown. I don't understand much about wines but he puts Pedro Ximenez in the bottle and I don't know the exact price, since my father gave it to me for a long time but the other day I saw it in savings and I think it was close to € 6.
Hello, I really like cooking and I am delighted to have found you.
I have made the loin with salt in the baroma and it has not turned out well, I have followed the steps of the recipe, with the baking salt well covered with the lid of the baroma well placed a liter of water in the glass, I think I have done everything correctly, but after 40m after the first 8m, I uncovered it and the spine was soft on top and the salt was loose, only the crust had formed on the bottom and a little on the sides I put it two more times and at the end I finished it in the oven. (my thermomix is 21)
Elisa, I'm sorry it wasn't done to you. Perhaps the tenderloin was quite large and needed a little more time. Because I don't think the difference is in the varoma of your model to mine. I will consult it if I can with a presenter to see what they believe.
Let them know that I made only the sauce, and it is to die for. In fact, on Christmas day I made it and I looked like a queen. Everyone had to do with the sauce.
I'm very happy, Esther! All the best.
Hello, girls, first of all, HAPPY NEW YEAR, I always see your recipes, although I never made a comment, this is the first… hahaha
I wanted to ask you if the tenderloin comes out well done to me, the carme is pretty good for me and how do you say that it is a pinkish color, do I have to put more time or what? I want to do it tomorrow for dinner and I don't want to fail.
a little kiss
Hello Loli, I think the meat is just right and very juicy, if you like it more done, put a few more minutes. I hope you like it. All the best.
Hi girls, I want to make the tenderloin, I always did it in the oven, but I want to try it in the varoma, but my question is the following: if the piece is bigger, will it need more time? It has to be very good with that sauce.
Gemma, if the piece is too big, put it on for 45 minutes. If you do it more, the meat may pass.
All the best
Hello girls, I have a question, Pedro Ximenez's sauce has the cream as a component, how long can it last for me, made in the fridge. Greetings, many kisses 🙂
Chelo, a week tightly closed in the fridge could hold the sauce when cooked. You can also freeze it if you have leftovers and have it for another day.
Dear Silvia, I made the recipe and it was a success but I find it somewhat salty, is there any way to avoid that salt, how do you do it? A hug and thank you very much
Teresa, you can remove the crust that is made from the loin and eat rather the center or I have even heard that there are people who pass it a little in water to remove the excess salt. Try and tell me how.
Hello friends, I have made the recipe for the loin in salt, I have followed all the steps and the meat has remained raw even adding more time. What do I have to correct? Thanks for your advice.
Today we have eaten this recipe but it has not remained very there, and I think the problem is that the meat was finished, and I left it inside the varoma for a longer time because I had to go and when I returned after 3 hours I finished the recipe and the meat was done, but the broth that is supposed to remain afterwards, remained in the salt crust and the meat was a little dry ... next time I'll do it right ... thanks
Yes, Linda, that meat is cooked and eaten because if it doesn't dry out. Try next time, you'll see how delicious it comes out.
Hello, could you explain to me how the sauce is made, it must be great