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Spanish Garlic Pork Tenderloin (Solomillo de Cerdo al Ajillo)

🇪🇸 Spain

Ingredients

  • 1/4 cup extra virgin olive oil (60 ml)
  • 6 cloves garlic, skins on
  • 1 pork tenderloin (1.15 lbs / 500 grams)
  • 8 cloves garlic, thinly sliced
  • 1 tbsp all purpose flour (8 grams)
  • 1/2 cup dry white wine (120 ml)
  • 1 cup chicken broth (240 ml)
  • 4 sprigs fresh thyme
  • sea salt and black pepper
  • chopped parsley, for garnish

Steps

  1. Heat olive oil in a large fry pan over medium heat.
  2. Cut a slit into each of the 6 whole garlic cloves (skins on) and add to the pan; sauté for 5 minutes to infuse the oil, then remove and set aside.
  3. Cut the pork tenderloin into 3/4 inch (2 cm) thick medallions, pat dry with paper towels, and season both sides with salt and pepper.
  4. In the same pan over medium heat, fry the pork medallions in batches, single layer, about 2 minutes per side; remove and set aside.
  5. In the same pan, add the sliced garlic and cook 1 minute, stirring continuously.
  6. Add the flour and cook 1 minute, stirring continuously.
  7. Add the white wine and cook 2 minutes, or until the alcohol cooks off.
  8. Add the chicken broth and thyme, stirring gently, and simmer 4 minutes until the sauce turns slightly creamy.
  9. Season the sauce with black pepper, then return the pork medallions to the pan in a single layer, flipping to coat in sauce.
  10. Add the reserved sautéed garlic cloves back into the pan, lower heat to low-medium, and simmer 3-4 minutes until the pork reaches 145°F (63°C).
  11. Transfer the pork medallions to a serving dish, top with sauce and chopped parsley, and serve immediately.

Source: spainonafork.com