Pork sirloin with Pedro Ximenes sauce

Last post was only in Spanish. To compensate my Anglophone readers, this one is in English and it is also a pork recipe. 

Just the other day a friend told me about this simple recipe with pork sirloin and sherry, today I thought it would be the perfect dish for our family lunch to celebrate mothers’s day (in Panama we celebrate it on December 8th).

You will only need 5 ingredients, literally (not counting oil, salt and pepper of course), two pans and 30-40 minutes tops. Not bad, right?

The result is amazing. Tender meat, delicious sauce and a winning look. It could be perfect for a Christmas lunch, I’m considering adding it to my holiday,s menu.


  • 4 small pork sirloins
  • 1 medium onion, cut into julienne 
  • 125 ml sherry wine
  • 250 ml vegetables or chicken stock 
  • A handful of sultanas raisin
  • Olive oil 
  • Salt and pepper 


In a large pan, heat olive oil and cook onion until soft and translucent, then add a teaspoon of flour (is that another ingredient?) and stir.

Meanwhile, heat oil in another pan and sear the meat. It is better to do this two at a time so it will be very quick and you won’t end with dried, over cooked meat.

Remove the pork from the pan and pour the sherry. With a wooden spoon scrape well to capture all the pieces of meat from the bottom.

By this time the onion should be ready, so pour the sherry and stir well, then add raisins and meat and cook for a couple of minutes. Finally add the stock, bring to a boil and cook for 30 minutes or so, until the sauce has thickened.

Et voilà ! 


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