Strips of pork, cooked until meltingly tender, are delicious bound in a creamy sherry sauce.
- 1 onion, finely sliced
- 1 Tbsp olive oil
- 500g pork fillet, cut in thin strips
- 4 Tbsp sherry
- 2 Tbsp creme fraiche or sour cream
- 1 tsp paprika
- Salt and pepper
- 1 Tbsp chopped parsley
Heat the olive oil in a frying pan over a medium heat, add the onion and fry gently until soft, then stir in the paprika.
Increase the heat slightly then add the pork and fry quickly until browned evenly all over. Reduce the heat then pour the sherry into the pan and simmer gently for 5-10 minutes until reduced slightly. Stir in the creme fraiche, season to taste with salt and black pepper and heat through.
Transfer to a warm serving dish and sprinkle over the chopped parsley and serve hot.
Be sure to serve with lots of bread to mop up the juices.
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