ROSARY WITH PEDRO XIMÉNEZ
Ingredients
2 large pork rosarios
300 g onion
250 g chicken broth
125 g Pedro Ximénez wine
70 g muscatel raisins
1 tablespoon wheat flour
Extra virgin olive oil
Salt
Black pepper
Preparation
1. Peel and finely chop the onion. Sauté in a pan with oil until translucent. Meanwhile, soak the raisins in water.
2. Season the rosarios with salt and pepper. Sear in the pan on both sides. Remove and set aside.
3. Pour the Pedro Ximénez wine into the pan, scraping the bottom well with a wooden spoon. Remove and set the pan aside.
4. Add a tablespoon of wheat flour to the sautéed onion. Mix well until the flour browns. Pour in the reserved Pedro Ximénez. Mix for 1 minute.
5. Add the meat and the hot chicken broth. Drain the raisins and add them. Cook over high heat until the sauce thickens.
