This Spanish GARLIC pork tenderloin, known as “solomillo de cerdo al ajillo,” is one of Spain’s most iconic dishes. It’s filled with flavors, easy to make, and all done in about 30 minutes using one pan. Serve it next to some roasted potatoes and a bottle of Spanish wine for a fabulous meal.
To make this recipe, I used pork tenderloin. You can use any type of pork you like. Either way, make sure to cut the pork into similarly sized medallions, that way, all the pork cooks evenly.
What flavors this dish is the garlic sauce. Made with just olive oil, garlic, flour, white wine, chicken broth, and thyme. If wine is not your thing, you can sub it for white grape juice or any broth of your choice with a squeeze of fresh lemon juice.
TIPS & TRICKS to Make this Recipe: Make sure to use a meat thermometer here to get your pork perfectly cooked and tender. You want it to reach at least 145°F / 63°C.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)
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Watch the Video Below on How to Make Spanish GARLIC Pork Tenderloin
Spanish GARLIC Pork Tenderloin | Solomillo de Cerdo al Ajillo
Ingredients
- 1/4 cup extra virgin olive oil 60 ml
- 6 cloves garlic (skins on)
- 1 pork tenderloin 1.15 lbs / 500 grams
- 8 cloves garlic (thinly sliced)
- 1 tbsp all purpose flour 8 grams
- 1/2 cup dry white wine 120 ml
- 1 cup chicken broth 240 ml
- 4 sprigs fresh thyme
- sea salt & black pepper
- chopped parsley for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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Cut a slit on the 6 cloves of garlic (skins on), and add them into the fry pan, sauté the garlic for 5 minutes
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In the meantime, cut the pork tenderloin into medallions that are 3/4 inch (2 cm) thick, then add them over some paper towels and pat dry, and then season the medallions of pork with salt & pepper on both sides
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After sautéing the cloves of garlic for 5 minutes and the olive oil has infused, remove them from the pan and set aside
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Using the same pan with the same heat, add in the pork medallions, all in a single layer, cook in two batches to not overcrowd the pan, fry the pork for 2 minutes per side, then remove them from the pan and set aside
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Once again, using the same pan with the same heat, add in the sliced garlic and mix continuously, after 1 minute, add in the flour and mix continuously for 1 minute, then add in the white wine and continue to mix together for 2 minutes or until the alcohol has cooked off, then add in the chicken broth and thyme, and gently mix continuously
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After 4 minutes and you've ended up with a slightly creamy sauce, season with black pepper and mix together, then add the pork medallions back to the pan, all in a single layer, and then gently flip each one so they're all coated in the sauce, then add the sautéed cloves of garlic back into the pan and lower to a low-medium heat and simmer for 3 to 4 minutes or until the pork is fully cooked through (145°F - 63°C)
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Transfer the pork medallions into a serving dish, top off with the sauce and some chopped parsley, serve at once, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% Off Your Order from tienda.com with Coupon ONAFORK)
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