Pork sirloin tip saute with sweet paprika

Ingredients

• 850 g fresh pork sirloin tip
• 2 pieces yellow onion
• 2 cloves white garlic clove
• 25 g 82% fat unsalted butter
• 2 tbsp regular sunflower oil
• 2 tbsp ground sweet paprika
• 2 tbsp T55 all purpose flour
• 1 tbsp no salt added tomato paste
• 10 cl dry white cooking wine
• 40 cl rich chicken broth
• 15 cl thick crème fraîche 30% fat
• 1 leaf dried bay leaf
• 2 sprigs fresh thyme sprig
• 4 sprigs fresh flat leaf parsley
• 1 tsp fine cooking salt
• 1 pinch freshly ground black peppercorns

Method

1. Cut the pork sirloin tip into even three to four centimeter cubes on your cutting board. Pat the meat thoroughly dry with paper towels to ensure a beautiful sear, then season with fine salt and freshly ground black pepper.
2. Peel and finely dice the yellow onions. Peel, remove the green germ and mince the white garlic cloves. Wash, pick and chop the fresh flat leaf parsley, then set it aside for garnish.
3. Heat the sunflower oil and unsalted butter in a cast iron Dutch oven over high heat. As soon as the butter foams without browning and sizzles, arrange the pork pieces in a single layer.
4. Sear the meat for five to six minutes, turning on all sides until a beautiful golden crust forms. Immediately transfer the browned pork cubes to a plate to keep them tender.
5. Lower the heat to medium under the Dutch oven. Add the diced yellow onions and minced garlic to the remaining pan drippings with a pinch of salt. Sweat for five to seven minutes, scraping the bottom with a wooden spoon, until the onions are translucent and tender.
6. Add the tomato paste and ground sweet paprika. Stir briskly over low heat for one minute to bloom the spices without burning them.
7. Return the meat and its accumulated juices to the Dutch oven. Sprinkle with the all purpose flour to dust the mixture, then stir carefully for two minutes to cook out the raw flour taste and coat each piece.
8. Pour in the dry white wine to deglaze. Vigorously scrape the bottom of the Dutch oven to dissolve all the caramelized fond, then let reduce by half for two to three minutes to cook off the harsh alcohol acidity.
9. Pour in the hot rich chicken broth until it just covers the meat. Drop in the dried bay leaf and fresh thyme sprigs. Bring to a boil, then cover the Dutch oven and lower the heat to maintain a gentle simmer.
10. Simmer gently, covered, for forty minutes, until the tip of a knife glides into the meat with no resistance and the sauce has thickened.
11. Remove the Dutch oven from the heat, then take out the bay leaf and thyme sprigs. Stir the thick crème fraîche gently into the hot sauce to bring everything together into a velvety, warm orange emulsion. Taste and adjust the seasoning with fine salt and pepper if needed.
12. Serve the hot pork saute in a deep dish or on warm plates, ladle generously with the creamy sauce and scatter with chopped fresh flat leaf parsley.

Nutrition

Per serving

Energy

710.7 kcal

Protein

41.32 g

Carbohydrate

9.91 g

Fat

54.62 g

Fibre

2.8 g

Calcium

50.33 mg

Iron

1.46 mg

Magnesium

17.84 mg