Sirloin steak with pears
This is the perfect recipe for Christmas because it has the taste of homemade food made with love, but without any fuss. You can substitute apples for the pears and it will be just as delicious.
Ingredients:
For the sirloin steak:
- 2 teaspoons of salt
- 1 teaspoon of freshly ground black pepper
- 1 teaspoon of chili powder
- ½ teaspoon of ground cinnamon
- 2 pork tenderloins
- 2 teaspoons of olive oil
- 3 star anise
- 100g of brown sugar
- 130 ml of honey
- 2 cloves of chopped garlic
For the mashed potatoes:
- 3 large potatoes
- 300 ml of milk
- 300 ml of cream
- 1 head of garlic
- 1 teaspoon of salt
- ½ teaspoon of freshly ground black pepper
- 1 teaspoon of nutmeg
For the pears:
- 3 medium pears
- 1 tablespoon of butter
- Salt and freshly ground black pepper
Preparation:
- In a bowl, mix salt, pepper, chili, and cinnamon. Season the tenderloins.
- Heat a frying pan with the oil and sear the tenderloins on all sides until well browned (approximately 1 minute and a half per side). Set aside.
- In a small pan, sauté the star anise for 1 minute. Add the brown sugar, honey, and garlic, and cook until the sugar has dissolved and it begins to bubble. Remove from the heat and let cool.
- Preheat the oven to 175ºC.
- We brush the tenderloins with the glaze on all sides. We bake the tenderloins for 15-20 minutes, brushing them with the glaze every 5 minutes. We also add the head of garlic, cut in half and wrapped in aluminum foil.
- In a saucepan, cook the peeled and chopped potatoes with the milk and cream until tender. Once soft, mash them until smooth. Add the roasted garlic and mix again.
- We transfer the tenderloins to a cutting board and set aside the glaze.
- We cut the pears into wedges, leaving the skin on. We sauté them in butter in a pan until golden brown.
- We cut the tenderloins into medallions and serve them on a bed of mashed potatoes with the pears drizzled with the glaze.
