Spanish Pork Tenderloin with garlic and sherry – Solomillo al Ajo y Jerez
Juicy Spanish pork tenderloin with garlic, herbs & Fino sherry, ready in 15 minutes.
This quick and tasty Spanish Pork Tenderloin with Garlic and Sherry recipe is known as Solomillo al Ajo y Jerez in Spain. It’s one of those classic Spanish pork recipes that delivers big flavour in very little time.
Tender pork medallions are quickly seared with olive oil and garlic, dusted with sweet pimentón and fresh herbs, then finished with a splash of fino sherry to create a glossy, garlicky sauce.
Ready in just 15 minutes, this easy Spanish pork tenderloin recipe is ideal for busy weeknights, yet elegant enough to serve with seasonal Spanish side dishes and a well-chosen glass of wine 🍷🇪🇸
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Serving:
Tapas for 2
Ready in:
15 minutes
Skill level:
Easy
Serve with:
Your fav side dish
Watch step-by-step recipe video
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How to Make Spanish Pork Tenderloin
Ingredients
- 1 pork tenderloin (≈300-400 g) solomillo
- Extra Virgin Olive Oil
- 3 garlic cloves, thinly sliced
- 1 tsp sweet spanish paprika (pimentón dulce)
- A few sprigs thyme
- 80 ml dry sherry (fino or amontillado)
- Salt & black pepper to taste
Equipment
How to cook (15 minutes total)
- Prep (2 min)
Cut solomillo into thick medallions (3–4 cm). Season generously with some salt and pepper (to taste). - Sear (5–6 min)
Heat oil in a wide pan over high heat. Add pork, sear until golden on one side (around 2-3 minutes), then turn the pork and add the garlic and thyme sprigs. Cook for another 2-3 minutes. - Flavour (3–4 min)
Lower heat slightly. Add pimentón and herbs. Stir quickly (don’t burn paprika). - Deglaze (2–3 min)
Add sherry, let it bubble and reduce to a glossy sauce. - Rest (2 min)
Remove pork, rest briefly, then spoon over the garlicky sauce.
Optional: garnish with some lightly toasted pine nuts.
👉 Juicy, slightly pink inside = perfect.
Cooking Tips for Perfect Solomillo
- Don’t overcook it: Pork tenderloin is best just blushing pink in the centre. Overcooking dries it out fast.
- Slice thick medallions (3–4 cm): This keeps the pork juicy during the quick, high-heat sear.
- Hot pan, quick cook: Get the pan properly hot before adding the pork for maximum flavour and colour.
- Add paprika off the heat: Sweet pimentón burns easily. Lower the heat before adding it to avoid bitterness.
- Let it rest: A short rest before serving keeps the juices where they belong — inside the pork.
What to Serve with Spanish Pork Tenderloin
This garlicky, sherry-glazed solomillo pairs beautifully with simple Spanish sides:
- Patatas panaderas or crispy roasted potatoes for soaking up the sauce
- Spanish Potatoes | Patatas a la Importancia – comfort food taken to the next level
- Pan-fried artichokes with lemon or setas al ajillo for a seasonal veg option
- Sautéed spinach with garlic or grilled asparagus for something lighter
- Pan con tomate or crusty bread — essential for mopping up every last drop
- Spanish Potatoes Mozarabic – Patatas Mozárabes – ideal for sharing or served as a side dish
🍷 To drink: A Rioja joven, Ribera del Duero, or keep it traditional with a chilled fino or manzanilla.
Where Solomillo al Ajo y Jerez Comes From
Solomillo al Ajo y Jerez is a classic Spanish-style pork dish rooted in southern Spain, particularly Andalusia, where sherry wines like fino and amontillado are used daily in home cooking. The combination of garlic, olive oil and dry sherry creates a quick pan sauce that’s both bold and balanced — perfect for fast meals without sacrificing flavour.
Like many traditional Spanish recipes, this dish isn’t about complicated techniques or long cooking times. It’s about quality ingredients, high heat, and letting simple flavours shine — which is exactly why it’s stood the test of time.
Discover more Recipes from the beautiful region of Andalusia,Spain in our complete foodie guide: Andalusia Foodie Guide
FAQs – Solomillo al Ajo y Jerez
What is Solomillo al Ajo y Jerez?
Solomillo al Ajo y Jerez is a classic Spanish pork tenderloin dish made by quickly searing pork medallions with garlic, olive oil, paprika, herbs, and finishing with dry sherry (usually fino or amontillado). It’s known for big flavour and fast cooking.
Can I use another cut of pork instead of tenderloin?
Pork tenderloin (solomillo) is ideal because it cooks quickly and stays tender. You can substitute pork loin or sirloin, but cooking times may increase and the meat won’t be quite as tender.
What type of sherry is best for this recipe?
Dry sherries work best. Fino is the most traditional choice, offering a light, nutty flavour. Amontillado also works well if you want a slightly richer, deeper sauce. Avoid sweet sherries.
Should pork tenderloin be pink inside?
Yes. Properly cooked pork tenderloin should be juicy and just slightly pink in the centre. Overcooking will make it dry and tough.
Can I make Solomillo al Ajo y Jerez ahead of time?
This dish is best served immediately. Because pork tenderloin cooks very quickly, reheating can dry it out. If needed, prep the ingredients in advance and cook just before serving.
Is this recipe spicy?
No. This recipe uses sweet Spanish paprika (pimentón dulce), which adds warmth and depth but no heat. If you want spice, you can add a pinch of hot paprika or chili flakes.
What can I use instead of sherry?
If sherry isn’t available, dry white wine can be used as a substitute. The flavour will be different, but still delicious. A splash of chicken stock plus a teaspoon of sherry vinegar also works in a pinch.
Discover more about Spanish wines and Sherries in this complete Guide to Spanish Wine: Types, Tasting Notes, Food Pairings
More Spanish Pork Recipes
Marinated Presa Ibérica with Walnuts
This recipe features juicy presa ibérica pork marinated in a blend of dark soy sauce, honey, paprika, and olive oil, then seared to perfection and topped with crunchy walnuts for the perfect balance of sweet, savory, and nutty flavors.
Spanish Style Pork Stew ‘Secreto’ Simmered in a Rich, Smoky Paprika Infused Sauce
When it comes to comfort food, you really can’t go past this recipe! Spanish Pork Stew which uses the ‘secreto’ cut of pork simmered in a rich, smoky paprika-infused sauce is the ultimate recipe for enjoying with plenty of fresh bread or mashed potato.
Braised Pork Shoulder in Asturian Sidra | Spanish Cider and Pork Recipe
Tender, melt-in-your-mouth pork braised in authentic Asturian cider (sidra) with fennel, apples, and herbs. This rustic Spanish cider pork stew is packed with rich flavors and perfect for a cozy dinner or festive gathering.
Spanish Chorizo Stew with Lentils – Lentejas con Chorizo
This delicious Spanish chorizo and lentil stew is a hearty meal, and can easily be bulked up with some potatoes, carrots, or other root veggies. The best lentil to use is the Spanish Pardina. You can substitute other lentils, but look for the smallest lentils you can find.
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The Beauty of Spanish Cooking
Spanish cooking is the perfect blend of simplicity and bold flavor, making it an ideal choice for no-fuss recipes that never compromise on taste.
Rooted in fresh, seasonal ingredients and time-honored traditions, Spanish cuisine transforms everyday staples like potatoes, peppers, and olive oil into vibrant, comforting meals. With the addition of smoky spices, aromatic herbs, and signature ingredients like chorizo, even the most straightforward dishes feel rich and indulgent.
What makes Spanish recipes especially appealing for busy home cooks is their natural balance of ease and flavor. Many classic dishes are one-pan wonders, designed to let the oven or skillet do the work while the ingredients slowly meld together into something extraordinary.
Spanish cooking is about celebrating quality ingredients, minimal preparation, and maximum payoff—a cooking style that turns weeknight dinners into hearty, satisfying experiences without the stress.
🧾 Nutrition Facts (Per Serving)
Serves 2–3 | Values are approximate
| Nutrient | Amount per serving | % Daily Value (DVI) |
|---|---|---|
| Calories | 310 kcal | 16% |
| Protein | 34 g | 68% |
| Total Fat | 17 g | 22% |
| ├─ Saturated Fat | 3.5 g | 18% |
| Cholesterol | 95 mg | 32% |
| Carbohydrates | 3 g | 1% |
| ├─ Sugars | 1 g | 1% |
| Dietary Fiber | 0.5 g | 2% |
| Salt | 0.8 g | 13% |
| Iron | 2.6 mg | 14% |
| Potassium | 620 mg | 18% |
| Vitamin B12 | 1.1 µg | 46% |
| Zinc | 3.2 mg | 29% |
ℹ️ Nutrition Notes (Optional but SEO-friendly)
-
High in protein and naturally low in carbohydrates
-
Pork tenderloin is one of the leanest cuts of pork
-
Olive oil provides heart-healthy monounsaturated fats
-
Alcohol from the sherry cooks off, leaving flavour, not booze
Percent Daily Values (DVI) are based on a 2,000 calorie diet.
🇪🇸 15-Minute Spanish Pork Tenderloin with garlic and sherry - Solomillo al Ajo y Jerez
Equipment
- Wooden cutting board
- Chef knife
- Cooking Tongs
- 12 inch cast iron skillet
Ingredients
- 1 pork tenderloin ≈300-400 g solomillo
- Extra Virgin Olive Oil
- 3 garlic cloves thinly sliced
- 1 tsp sweet spanish paprika pimentón dulce
- A few sprigs thyme
- 80 ml dry sherry fino or amontillado
- Salt & black pepper to taste
Instructions
Prep (2 min)
- Cut Tenderloin (solomillo) into thick medallions (3–4 cm). Season generously with some salt and pepper (to taste).1 pork tenderloin, Salt & black pepper to taste
Sear (5–6 min)
- Heat oil in a wide pan over high heat. Add pork, sear until golden on one side (around 2-3 minutes), then turn the pork and add the garlic and thyme sprigs. Cook for another 2-3 minutes.Extra Virgin Olive Oil, 3 garlic cloves, A few sprigs thyme
Flavour (3–4 min)
- Lower heat slightly. Add pimentón. Stir quickly (don’t burn paprika).1 tsp sweet spanish paprika
Deglaze (2–3 min)
- Add sherry, let it bubble and reduce to a glossy sauce.80 ml dry sherry
Rest (2 min)
- Remove pork, rest briefly, then spoon over the garlicky sauce.
Notes
Cooking Tips for Perfect Solomillo
- Don’t overcook it: Pork tenderloin is best just blushing pink in the centre. Overcooking dries it out fast.
- Slice thick medallions (3–4 cm): This keeps the pork juicy during the quick, high-heat sear.
- Hot pan, quick cook: Get the pan properly hot before adding the pork for maximum flavour and colour.
- Add paprika off the heat: Sweet pimentón burns easily. Lower the heat before adding it to avoid bitterness.
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