Pork tenderloin with Jijona nougat sauce is a savoury main course with a subtle flavour of roasted almonds. Although nougat is usually served as a Christmas sweet, a small amount of soft turrón cream can enrich a meat sauce when balanced with broth, cream and a little sherry vinegar.
Ingredients
- 600 g pork tenderloin, trimmed
- 35 g soft Jijona nougat cream
- 150 ml unsweetened meat stock
- 100 ml single or cooking cream
- 1 tablespoon olive oil
- 1 teaspoon sherry vinegar
- salt and freshly ground black pepper
- finely grated lemon zest, optional
Method
- Remove any silver skin from the pork tenderloin and cut it into medallions about 2–3 cm thick for even cooking.
- Dry the medallions, season lightly and sear in batches in a hot pan with olive oil until golden on both sides. Avoid crowding the pan.
- Remove the pork to a clean plate. Pour a little stock into the pan and deglaze, scraping up the browned juices but leaving burnt pieces behind.
- Add the remaining stock, cooking cream and Jijona nougat cream. Whisk carefully until the sauce looks smooth and uniform.
- Simmer briefly to thicken as needed, then add the sherry vinegar a little at a time. Adjust salt and pepper: the sauce should taste savoury with an almond note, not like dessert.
- Return the pork to the pan and finish cooking until it reaches a safe internal temperature. Serve immediately with a modest amount of sauce.
Why use turrón in a savoury sauce?
Soft Jijona turrón has a roasted almond flavour and a creamy consistency. Using a restrained amount adds body and a delicate sweet contrast without overwhelming the meat. Stock and sherry vinegar keep the sauce balanced.
What should I serve with it?
Roasted potatoes, a simple vegetable purée or lightly sautéed greens work well. A small portion of sauce is usually sufficient; too much may dominate the pork.
How to avoid an overly sweet result
Measure the nougat cream rather than adding an entire bar. Choose unsweetened stock, taste before adding salt and use sherry vinegar gradually. The final flavour should centre on meat and almonds.
Food safety and allergens
Use a meat thermometer to ensure the pork has cooked safely. The sauce contains almonds and dairy; check the nougat cream label for other allergens. Keep leftovers refrigerated promptly.
Frequently asked questions
Can I use a soft Jijona nougat bar instead of cream?
Yes, finely crumble a small quantity and blend it into the warm sauce, adjusting the amount to taste.
Is the dish suitable for Christmas dinner?
Yes, its almond and nougat flavour makes it particularly appropriate for a festive menu.
Find Jijona turrón and traditional Spanish almond products.