Fillet of pork in an onion sauce thickened with almonds.

Solomillo de cerdo encebollado


  • 790g/ 1 ¾ lb pork fillet, preferably ibérico, in a piece
  • salt and pepper
  • 4 tablespoons lard
  • 2 onions, quite finely chopped
  • 6 cloves garlic
  • ¼ teaspoon dried thyme or a sprig or two of fresh
  • nutmeg to taste
  • 2 tablespoons wine vinegar
  • oil
  • 2 dozen almonds, blanched and peeled
  • 1 good pinch saffron


Trim the pork fillet carefully of all fat or it will buckle while it cooks. Season with salt and pepper.

Heat the lard in a large cazuela or similar, and brown the fillet all over.

Reduce the heat and add the chopped onions and 4 crushed cloves of garlic. Let them soften around the meat.

Sprinkle in the thyme and a good grating of fresh nutmeg. Stir in the vinegar and enough water (or white wine) to half-cover the meat. Cover and leave to simmer gently for 30 minutes.

Check the seasoning. While the meat is cooking, heat a little oil in a frying pan and fry the almonds and two whole cloves of garlic until brown. Drain them and pound them to a paste in a mortar with the saffron. Add the paste to thicken.


Great list of ingredients but the end result was a little below expectations. Worth another try.


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