Pork Tenderloins with Dates and Walnuts - Solomillo de Cerdo Mudejar

Pork Tenderloins with dates and walnuts - This is a traditional dish from the Murcia Region

Ingredients

2 Iberico pork tenderloins or thick pork chops, about ¾ pound each 

18 pitted dates 

7 walnuts or 15 half-walnuts already peeled

Salt and Freshly ground black pepper 

6 tablespoons olive oil 

2 tomatoes, diced 

1 small carrot, peeled and cut into 1-inch-thick slices 

½ celery stalk, diced 

1 yellow onion, coarsely chopped 

200ml dry white wine or semi-sweet white wine

400ml Beef Stock 

½ teaspoon dried thyme 

½ teaspoon dried rosemary 

1 teaspoon corn starch dissolved in ¼ cup cold water (optional)

Method

Preheat the oven to 350°f 180ºc

To butterfly each tenderloin, cut it in half horizontally, stopping just short of cutting all the way through. Open each tenderloin flat, cut side up, as if it were a book.

Insert the dates, alternating with the walnuts, in the opening, forming a row. Close tightly, season with salt and pepper, and brush with the olive oil.

Place the stuffed tenderloins in a baking pan. Cover with the tomatoes, carrot, celery, onion, wine, and stock. Place in the oven and cook, carefully turning the tenderloins at the halfway point without allowing the stuffing to fall out, for about 20 minutes, or until tender. Using a wide spatula, lift the tenderloins from the pan and set aside on a plate; keep warm.

Transfer the contents of the baking pan to a saucepan and add the thyme and rosemary. If you like a thicker sauce, stir in the corn starch mixture. Place over high heat and bring to a boil, stirring constantly. Boil for 5 minutes, remove from the heat, and then pass through a food mill fitted with the medium plate held over a bowl; keep warm.

Cut the tenderloins on the diagonal into 1 ½-inch-thick medallions and arrange on a warmed platter. Spoon the sauce over the tenderloin slices and serve immediately.

Perfect served with mashed potatoes or rice.

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