Spanish Pork Tenderloin with Apple and Sherry Reduction (Solomillo al Jerez)

Ingredients

• 1.5 lbs Pork tenderloin
• 2 tbsp Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Apple (Granny Smith or Honeycrisp)
• 0.5 cup Dry sherry
• 0.5 cup Chicken broth
• 1 tsp Fresh thyme
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Pat the 1.5 lbs pork tenderloin dry with paper towels and season it with the 0.5 tsp salt and 0.25 tsp black pepper. Set aside.
2. 2Heat the 2 tbsp olive oil in a 12-inch skillet over medium-high heat, about 400°F (200°C). Once the oil is shimmering, carefully place the seasoned pork tenderloin in the skillet. Sear the pork for 2-3 minutes per side, until all sides are nicely browned. Remove the pork from the skillet and place it on a clean plate. Set aside.
3. 3Add the 1 medium onion, chopped, to the same skillet. Sauté the onion over medium heat, about 300°F (150°C), for 5 minutes, stirring occasionally, until it begins to soften and turn translucent.
4. 4Add the 3 cloves garlic, minced, to the skillet with the onions. Cook for 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
5. 5Add the 2 medium apples, sliced, to the skillet. Cook for 3 minutes, stirring occasionally, until the apples begin to soften slightly.
6. 6Pour in the 0.5 cup dry sherry and the 0.5 cup chicken broth. Increase the heat to medium-high and bring the liquid to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the 1 tsp fresh thyme.
7. 7Return the seared 1.5 lbs pork tenderloin to the skillet, nestling it into the apple and sherry mixture. Reduce the heat to low, cover the skillet, and let it simmer gently for 15-20 minutes. The pork is cooked through when an instant-read thermometer inserted into the thickest part registers 145°F (63°C), and the sauce will have thickened slightly.
8. 8Carefully remove the pork tenderloin from the skillet and place it on a cutting board. Let the pork rest for 5-10 minutes before slicing it into medallions. Spoon the warm apple and sherry reduction from the skillet over the sliced pork tenderloin.

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