Pork Loin Malaga – Solomillo De Cerdo a La Malaguena

Preheat the oven to 180 °C.

Heat olive oil in a roasting pan. Brown the meat in it on all sides at high temperature, season all around with salt and season with pepper.

Extinguish with Malaga and add the beef broth. Add the cinnamon stick and raisins. Cover the roaster and put it in the preheated oven (center). Cook the roast for 1 hour.

In the meantime, blanch (scald) almond kernels with boiling hot water and squeeze the kernels out of the shells. Dry the almond kernels and roast them in a coated frying pan without fat until golden brown. Grind half of them finely.

Remove the meat from the sauce and keep warm. Remove the cinnamon stick from the sauce. Stir ground almonds into the sauce, bring to a boil, simmer gently in an open saucepan for about 5 minutes, seasoning repeatedly. Cut the roast into slices, arrange and baste with the sauce. Sprinkle with the toasted almond kernels and serve with long-grain rice and vegetables.

Tip: Always use aromatic spices to refine your dishes!

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