Pork sirloin in truffle sauce

Preparation

1. Prepare the pork sirloins by cutting off most of the fat. Cut into thick strips and place to one side.
2. Peel and dice the onion and truffles.
   Save the remaining liquid from the truffle jar for later.
3. Place a frying pan over a médium heat, and when it is hot, add a few drops of olive oil and the butter. When the butter has almost melted, add the onion and the diced ham. Season and gently stir-fry for a few minutes.
4. When the onion begins to brown, add the pork and reduce the heat a little to sauté it for two minutes on each side. Afterwards, add the liquid left over from the truffles, as well as the Pedro Jiménez paté.
5. Stir it well and add the wine. Let it reduce down, and cover with a lid so that the pork cooks through but remains tender.
6. Once all the wine has reduced down, add the chopped truffle. Mix it well then add the cream, stirring it in, before leaving it for five minutes on a medium-low heat.
7. This dish can be garnished with figs and boiled potatoes.