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

Ingredients

• about 680 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pat the about 680 g 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 30.48 cm skillet over medium-high heat, about 204.4°C (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 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 about 680 g 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 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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