150 g Jerte cherries
2 sirloins of iberian pork
6 tablespoons oil
1 onion
1 glass sherry
1 glass Jerte cherry brandy
Salt and pepper
For garnishing
150 g French small onions
Salt

Season the sirloins. Heat the oil in a casserole and fry lightly the sirloins (both sides). Put away. Peel, mince and fry lightly the onion in the same oil used before; when it starts getting browner, sprinkle with the sherry and mince. Put again the sauce in the casserole, add the sirloins, the peeled small onions and keep simmering for about 20 minutes until the meat is well-cooked. Clean and bone the cherries and add to the sauce. Heat the brandy, light and put in the casserole. Let boil. Cut the meat and serve with the sauce.