RECIPE FROM SPAIN:

Lomo de Cerdo con Fino de Jerez

I love cooking pork this way, the tenderloin cooked in the pot means you retain all the juices. The combination of fresh herbs and the famous sherry from Jerez makes for a luxurious meal, and it's so simple to do.

You will need:

1 joint of tenderloin pork
1 large glass of dry sherry
2 bay leaves
8-10 cloves of garlic
Handful fresh rosemary
Olive oil
Butter
Cream
Peppercorns

Method

• In a large oven proof casserole dish, place a good sized knob of butter and two tablespoons of olive oil. Put the dish on the hob and heat.

• Place the pork in the pot and cook for a few minutes to brown on both sides.

• Add the bay leaves, rosemary and garlic cloves (leave the skins on the garlic)

• Pour in the sherry and cook for a minute or so.

• Season with salt and pepper, then put the lid on and transfer for to a moderate oven and leave to cook for about one hour and twenty minutes.

• Once the pork is cooked, remove from the pot and leave to rest.

• Place the pot back on the hob and cook for a few minutes to reduce the sauce, add a little cream and some whole black peppercorns and cook a little longer.

• Serve with boiled potatoes and asparagus

Serves 4