Pork Fillet with Almonds

Name: Pork Fillet with Almonds (Lomo de Cerdo Almendrado)
Yield: Serves Four
Cuisine: French
Ingredients: 1 Spanish onion, peeled and chopped; 300 ml (10 fl oz) chicken stock; 150 ml (5 fl oz) cream; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 glass dry sherry; 1 kg (2 lb) pork fillet; 100 g (4 oz) almonds, toasted and skinned; 1 tablespoon plain flour

Lomo de Cerdo Almendrado

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This recipe belongs to a friend, Inés, in Cádiz. The addition of cream is a result of the French heritage in the cooking of Jerez. It is a wonderfully simple recipe, but very tasty with the delicious almond stuffing and cream sauce.

Ingredients

1 kg (2 lb) pork fillet
100 g (4

Europe
Spain
France
Cádiz
Main course

Method

Open out the fillet without cutting right through it. Crush the almonds and place them in the centre of the meat. Fold it together and tie it neatly. Dust the meat with flour and season to taste with salt and freshly ground black pepper. Heat the oil and fry the meat until browned, then add the sherry and simmer for 5 minutes. Finally, add the onion and fry until soft. Pour in the stock and bri