Enate Merlot-Merlot by Bodegas Enate, a full, fleshy wine that can stand up to the personality of the pimentón.
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Ibérico Sirloin with Pork Seasoning Purée and Oregano
Preparation
Place the sirloins in a marinade of olive oil, pimentón, salt and oregano for 24 hours. Cook the potatoes and make a light purée, add the blood sausage filling, extra virgin olive oil and season. Make some incisions across the top of the sirloins, insert some of the chorizo meat and roast for about twelve minutes.
Presentation
Place a spoonful of purée in the center of the plate and top with the roast pork. Drizzle with pan juices.
Chef's Remark:
"My idea when devising this recipe was to recall the flavors of the preparation used during the traditional pig-slaughtering season for flavoring the various pork products."
Preparation by: Toño Pérez
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20 minutes (+ 1 day cooling time)
- 4 Ibérico pork sirloins
- 100 gr blood sausage
- 100 gr Extremaduran chorizo
- 250 gr potatoes
- 500 ml red wine
- Spanish olive oil
- Oregano
- Pimentón de La Vera
- Salt
- 4 Ibérico pork sirloins
- 3.527 oz blood sausage
- 3.527 oz Extremaduran chorizo
- 8.818 oz potatoes
- 17.723 fl. oz red wine
- Spanish olive oil
- Oregano
- Pimentón de La Vera
- Salt
- 4 Ibérico pork sirloins
- 0.49 cup blood sausage
- 0.49 cup Extremaduran chorizo
- 1.18 cup potatoes
- 2.113 cup red wine
- Spanish olive oil
- Oregano
- Pimentón de La Vera
- Salt
Wine match