Iberian pork tenderloin stuffed with dates in quince and chocolate sauce

Name: Iberian pork tenderloin stuffed with dates in quince and chocolate sauce (Solomillo ibérico relleno de dátiles en salsa de membrillo y chocolate)
Yield: Serves 4
Cuisine: Spanish
Ingredients: ¾ oz (25 g) dark chocolate, broken into pieces; 3½ tablespoons brandy; 1¾ oz (50 g) quince paste; Salt and freshly ground black pepper; 2 Iberian pork tenderloins, about 10 oz (280 g) each; 3½ tablespoons sweet dessert wine; 1 onion, chopped; Generous ¾ cup (200 ml) meat stock; Handful of basil leaves, finely sliced; Extra virgin olive oil; ½ cup (3¼ oz/90 g) finely chopped shallots; 3 pitted dates, finely chopped

Solomillo ibérico relleno de dátiles en salsa de membrillo y chocolate

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

So modest in appearance, yet so complex in flavor, this is one of Luismi’s minimasterpieces. The tender Iberian pork works deliciously with the sweetness of the dates. If you can’t find Iberian pork, then source the best quality organic pork available.

Ingredients

2 Iberian pork tenderloins, about 10 oz (280 g) each
Salt and freshly ground black pepper

Europe
Spain
Sierra de Aracena
Main course
Mediterranean
Gluten-free

Method

First, make the sauce. In a saucepan heat a little oil and sweat the onion until translucent but not brown. Add the onion, stock, quince, and brandy, bring to a simmer, and cook for 20 minutes. Add the chocolate pieces, stirring until they have melted. Remove from the heat, transfer to a food processor, and blend to a thick sauce.

Preheat the oven to