How to Cook Spanish Pork Tenderloin (Cerdo Solomillo)

If there’s one thing to know about how to cook Spanish Pork Tenderloin (Cerdo Solomillo), it’s this: blink and you can overcook it. 

• ⏱ Reading time: ~7 minutes
• 📖Topic: Cooking tips, Pork, Recipes

Cerdo solomillo is lean, elegant, and a little dramatic—it wants high heat, quick cooking, and just enough pink inside to stay juicy. Treat it right and it’ll reward you with tender, restaurant-worthy pork in minutes. Treat it badly… and well, let’s not talk about that 😄

The good news? Once you know the right method, cooking Spanish pork tenderloin is one of the easiest wins in the kitchen.

✅ How to Cook Spanish Pork Tenderloin (Cerdo Solomillo): Quick Tips

• Cook hot and fast—never low and slow
• Aim for 62–65°C internal temperature
• Slightly pink = juicy and safe
• Rest for 5 minutes before slicing

🚫 What Not to Do When Cooking Cerdo Solomillo

• ❌ Low & slow (dries it out)
• ❌ Cook until grey all the way through
• ❌ Skip resting time

Best Way to Cook Spanish Pork Tenderloin (Cerdo Solomillo)

Perfect balance of flavour, tenderness, and control

How to do it

1. Take out of the fridge 20–30 mins before cooking. 
2. Season simply: salt, pepper, olive oil (add garlic or paprika if you like).
3. Heat a heavy pan until hot.
4. Sear the solomillo on all sides (about 2-3 mins per side) until just lightly golden.
5. Transfer to a 180°C oven for 8–12 minutes, depending on thickness.
6. Rest 5 minutes before slicing.

Internal temp

• Juicy & perfect: 62–65°C – Use a meat thermometer to check the internal temperature
• Slightly pink = totally safe and much better texture

👉 Finish with a splash of Pedro Ximénez, white wine, or a mustard-cream sauce if you want to go classic Spanish.

Quick Methods for Cooking Spanish Pork Tenderloin

Great if the solomillo is sliced into medallions.

• Slice into 3–4 cm medallions
• Very hot griddle
• 2–3 minutes per side
• Rest briefly

Top Spanish pairings:

• Garlic + rosemary
• Pimentón + honey
• Mojo verde or chimichurri

Spanish Pork Tenderloin Recipes You’ll Love

Below are two of our all-time favorite pork tenderloin recipes, both originating from the southern Spanish region of Andalusia. One uses a normal tenderloin cut and transforms it with plenty of garlic and sherry, the other uses a special cut of tenderloin from the Iberian pig that’s then marinated in a rich honey-soy sauce (and just a splash of sherry too of course!). 

15-Minute Spanish Pork Tenderloin with garlic and sherry – Solomillo al Ajo y Jerez

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. 

Try our 15-minute Spanish pork tenderloin with garlic and sherry 

2–3 people as a tapas

___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

___How to cook (15 minutes total)___

1. Prep (2 min)
   Cut solomillo into thick medallions (3–4 cm). Season generously with some salt and pepper (to taste).
2. 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.
3. Flavour (3–4 min)
   Lower heat slightly. Add pimentón and herbs. Stir quickly (don’t burn paprika).
4. Deglaze (2–3 min)
   Add sherry, let it bubble and reduce to a glossy sauce.
5. 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.

Marinated Presa Ibérica with Walnuts | Gourmet Spanish Pork Made Simple 

✨ Why You’ll Love It:

• Easy yet gourmet recipe
• Perfect balance of flavors
• Impressive presentation for guests

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.

👉 Try this Marinated Presa Ibérica with Walnuts recipe today and bring a taste of Spain to your table!

___Ingredients___

• 2 pieces of presa ibérica (around 500g)
• ¼ cup Dark Soy Sauce
• 60ml Pedro Ximénez sherry (optional)
• 2 Tbsp Honey
• Extra Virgin Olive Oil
• 1 tsp Sweet smoked paprika
• 1 tsp Dried ñora pepper flakes
• Salt and Pepper (to taste) 
• A few walnuts, loosely chopped

___⏱ Steps___
1️⃣ Marinate the presa ibérica in soy sauce, honey, paprika, and olive oil.
2️⃣ Pan-fry until golden and tender.
3️⃣ Garnish with chopped walnuts and serve over greens.

What Cut to Buy in Spain

When cooking Spanish pork, knowing the cut matters. Solomillo is pork tenderloin—long, lean, and ultra-tender, perfect for quick, high-heat cooking. 

Here in Spain, cerdo solomillo is a common cut and can be found in most supermarkets for around €4-6 for 400g. Premium cuts like Presa ibérica cost slightly more. 

Presa ibérica is a marbled shoulder cut from the Iberian pig, richer and juicier, ideal for grilling or pan-searing. Lomo, often confused with solomillo, comes from the loin and is firmer and less tender. 

At the butcher, ask specifically for solomillo de cerdo, not lomo—despite the similar shape, they cook very differently. Here’s a visual guide below depicting each cut of pork.

Conclusion:

Looking for a guaranteed win? Start with our 15-minute solomillo al ajo y jerez—quick, classic, and always juicy.

Mastering how to cook Spanish Pork Tenderloin (Cerdo Solomillo) really comes down to confidence, heat, and restraint. 

Keep it quick, don’t fear a blush of pink, and always let it rest. Whether you’re pan-searing with garlic and sherry, griddling medallions for tapas, or going full Andalusian with bold sauces, solomillo is proof that simple Spanish cooking is often the best. 

Juicy pork, olive oil, a splash of sherry—and zero stress. That’s how it’s done 🇪🇸✨

FAQ: How to Cook Spanish Pork Tenderloin (Cerdo Solomillo)

What is cerdo solomillo?

Cerdo solomillo is Spanish pork tenderloin—a long, lean, and very tender cut taken from the loin. It’s prized in Spanish cooking for its mild flavour and quick cooking time.

What is the best way to cook Spanish pork tenderloin?

The best method for how to cook Spanish Pork Tenderloin (Cerdo Solomillo) is pan-searing over high heat, followed by a short oven finish. This gives you flavourful browning while keeping the inside juicy and tender.

Should Spanish pork tenderloin be slightly pink inside?

Yes. A slightly pink centre is not only safe but ideal. Overcooking is the most common mistake when learning how to cook Spanish Pork Tenderloin, and it’s what causes dryness.

What internal temperature should cerdo solomillo reach?

For perfect results, aim for an internal temperature of 62–65°C. Resting the pork for 5 minutes after cooking allows the juices to redistribute.

Can I cook pork tenderloin only on the stovetop?

Absolutely. If sliced into medallions, cerdo solomillo can be cooked entirely in a hot pan or on a griddle in just a few minutes per side.

What Spanish flavours pair best with pork tenderloin?

Classic Spanish pairings include garlic, thyme or rosemary, sweet or smoked pimentón, olive oil, and a splash of sherry (fino, amontillado, or Pedro Ximénez).

What should I avoid when cooking Spanish pork tenderloin?

Avoid low-and-slow cooking, skipping the resting time, or cooking until the meat turns grey throughout. These are the fastest ways to ruin an otherwise perfect solomillo.