Spanish GARLIC Pork Tenderloin | Authentic Solomillo al Ajillo Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat the olive oil in a large frying pan over medium heat.
2. Score the 6 garlic cloves (skins on), add them to the pan and sauté for 5 minutes. Remove and set aside once the oil is infused.
3. Cut the pork tenderloin into medallions 2 cm (3/4 inch) thick, pat dry on paper towels and season both sides with salt and pepper.
4. In the same pan over the same heat, fry the pork in a single layer, in two batches so the pan is not overcrowded, for 2 minutes per side. Remove and set aside.
5. In the same pan over the same heat, add the thinly sliced garlic and stir constantly for 1 minute. Add the flour and stir for 1 minute.
6. Add the white wine and stir for 2 minutes, until the alcohol has cooked off. Add the chicken broth and thyme and stir gently.
7. After 4 minutes, when the sauce is slightly creamy, season with black pepper and stir. Return the pork to the pan in a single layer, turn each piece to coat in the sauce, and add the sautéed garlic cloves.
8. Lower to low-medium heat and simmer for 3 to 4 minutes, until the pork reaches 63°C (145°F).
9. Transfer the pork to a serving dish, spoon the sauce over it, sprinkle with chopped parsley and serve immediately.

Summarized from Spain on a Fork's video. Watch it for the details.

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