Spanish Garlic Pork Tenderloin (Solomillo al Ajillo)

Steps

1. Heat olive oil in a large fry pan over medium heat.
2. Cut a slit into the 6 garlic cloves (skins on) and add to the pan. Sauté for 5 minutes, then remove and set aside.
3. Cut the pork tenderloin into 3/4 inch (2 cm) thick medallions, pat dry, and season both sides with salt and pepper.
4. In the same pan, cook the pork medallions in batches, without overcrowding, for 2 minutes per side. Remove and set aside.
5. In the same pan, add sliced garlic and stir for 1 minute. Add flour and stir for another minute.
6. Pour in the white wine and cook, stirring, for 2 minutes until the alcohol cooks off.
7. Add chicken broth and thyme, stirring gently, and let simmer for about 4 minutes until slightly creamy.
8. Season the sauce with black pepper, then return the pork medallions to the pan along with the sautéed whole garlic cloves.
9. Lower heat to medium-low and simmer for 3-4 minutes, turning pork to coat, until cooked through (145°F / 63°C internal temperature).
10. Transfer to a serving dish, top with sauce and chopped parsley, and serve immediately.