Iberian sirloin with red wine and honey sauce

The recipe for the potatoes I have explained in other of my dishes (in any case, boil and then bake).

For the sauce I chopped onion, garlic and carrot and sautéed it with EVOO. Then I added half a glass of water, a glass of wine, a spoonful of honey and a dash of soy, and let it reduce. To finish, I strained the sauce to set aside the onion, garlic and carrot.

I fry the pork medallions in a frying pan with a little black pepper and EVOO. Then I plate and serve the sauce and the potatoes. I have also sprinkled some walnuts on top because they were very close to the dish. Enjoy.