Spanish Garlic Pork Tenderloin (Solomillo de Cerdo al Ajillo)
, 30 min, 4
Pan-seared pork medallions in a garlic-infused white wine and broth sauce with whole roasted garlic cloves.
| prepPat pork tenderloin dry and cut into 3/4 inch / 2 cm medallions | ||||
| 60 ml extra virgin olive oil | Sauté whole garlic cloves 5 min | Plate pork, top with sauce & parsley | ||
| 6 cloves garlic, skins on | ||||
| 1 pork tenderloin (500 g), cut into 2 cm medallions | Season & sear pork medallions 2 min per side, in batches | Season sauce, return pork & whole garlic, simmer 3–4 min until 145°F / 63°C | ||
| 8 cloves garlic, thinly sliced | Cook sliced garlic & flour 1 min each, deglaze with wine 2 min | Add broth & thyme, simmer 4 min until creamy | ||
| 8 g all purpose flour | ||||
| 120 ml dry white wine | ||||
| 240 ml chicken broth | ||||
| 4 sprigs fresh thyme | ||||
| sea salt & black pepper | ||||
| chopped parsley for garnish | ||||
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