PORK SIRLOIN TO THE BEER
Today I come with a meat dish. Of sirloins, this type of meat we love and this dish was delicious, I had my doubts, since with cinnamon and sugar I was a little scared but it turned out to be an exquisite dish to repeat many times, it is delicious and the sauce to wet bread, but a lot of bread ...
- 2 pork tenderloins
- 250 g of onions
- 2 cloves of garlic
- 1 cinnamon stick
- 2 tablespoons sugar
- 1 chilli pepper
- Paprika
- 300ml black beer
- 300 g of small potatoes
- pepper
- 2 or 3 sprigs of rosemary
- Olive oil
- Salt
Clean the sirloins, wash them and dry them with paper towels; cut them into large pieces and salpimientalos. Wash also the chilli and rosemary.
Peel the onions and the garlic, crush these slightly. Put a pot with a bottom of oil on the fire and heat it. Add the sirloins, fold them all over and remove them.
Pour a little more oil in the casserole, add the onions and garlic and fry for about 5 minutes. Re-incorporate the tenderloins, with the cinnamon and chilli pepper and stir. Sprinkle with a little sugar (I put a scanty spoonful) and a teaspoon of paprika and mix until the sugar has dissolved.
Pour the beer and 200 ml of water, add a sprig of rosemary and salt pepper. Cook, over medium heat, for 25 to 30 minutes.
Wash and peel the patatitas and cook them in salted water for 20 minutes. Add them to the pan and continue cooking for 7 more minutes. Serve the sirloin with its garnish and the remaining rosemary ...