(English) Iberian Tenderloin with Cherry Purée

  • Serves: 4 people
  • Level: 2 tenderloins


  • 2 Iberian tenderloins
  • Salt
  • Black Pepper
  • Olive Oil
  • 2 garlic cloves
  • 1 medium sweet onion
  • 100 milliliters white wine
  • 100 milliliters Brandy
  • 220 milliliters water
  • Thyme and Rosemary
  • Boiled Potato


  • A dash of olive oil
  • 200 grams cherries without the bone
  • 2 tbsps. Sugar
  • Juice of 1 orange
  • 100 milliliters red wine


  1. Add salt and pepper to the tenderloin.
  2. Pour a dash of olive oil into a frying pan and toast all sides.
  3. Into a pot, put some olive oil with the onion and the garlic cloves and cook until the onion becomes transparent.
  4. Put the tenderloin inside the pot and add water, wine and brandy.
  5. Cook for 15 minutes.
  6. Serve with its sauce, some thyme and Rosemary and some potato balls.


  1. Pour a dash of olive oil into a frying pan and add the cherries. Cook until toast.
  2. Add sugar, wine and orange juice and cook for 5 minutes.
  3. Blend and serve with the tenderloin.

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