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The Spanish Kitchen by Clarissa Hyman
Pork with Malaga wine, almonds and raisins (serves 4)
Almonds and raisins are a naturally harmonious combination, an echo of Moorish times. Spain is the world’s second largest almond producer, but of all the varieties grown, Marcona is amongst the finest.
The best pork in Spain comes from pigs raised on acorns; in its place substitute rare breed, organic pork. (Contemporary Moors and Jews can substitute chicken or veal fillets.)
Brandy de Jerez is matured in used sherry barrels to give a fine colour and rich, aromatic character. The advertising silhouette of the Osborne Bull, one of the most famous brands, has become a familiar part of the Spanish landscape, perched on hilltops along every autopista.
2 tenderloins of pork (allow about 200g/7oz per person), cut into medallions and seasoned with salt and pepper
1-2 tbsp olive oil
One medium onion, finely chopped
2 cloves of garlic, finely chopped
75g/3oz Marcona almonds, slivered and lightly toasted
75g/3oz Malaga raisins
250ml/9 fl oz Malaga moscatel wine (or Sherry)
100ml/32 fl oz Brandy de Jerez Salt and black pepper
Heat the oil and fry the pork over medium-high heat for 2-3 minutes on each side until brown. Remove from the pan and set aside.
In the same oil, gently fry the onion for at least ten minutes. When it wilts and starts to turn gold, add the garlic. As soon as the aroma arises, stir in the almonds, raisins, wine, brandy, salt and pepper. Bring to the boil, and simmer for 15 minutes.
Replace the pork medallions and simmer for a further five minutes, or until cooked through.
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