🇪🇸 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.
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.