Spanish Pork Tenderloin with Sherry Sauce (Solomillo al Jerez)

Instructions

1. 1Prepare the pork: Slice the about 680 g pork tenderloin into 2.54 cm thick medallions. In a bowl, combine the medallions with 0.5 tsp salt and 0.25 tsp black pepper, tossing to coat evenly.
2. 2Sear the pork: Heat 2 tbsp olive oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Once the oil is shimmering, carefully place the seasoned pork medallions in the skillet. Sear for 3-4 minutes per side, until golden brown and the internal temperature reaches 63°C. Remove the pork from the skillet and set aside on a plate.
3. 3Sauté aromatics: In the same 30.48 cm skillet, reduce the heat to medium (176.7°C / 175°C). Add the 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet. Cook, stirring occasionally, for 3-5 minutes, until the onion is softened and translucent.
4. 4Deglaze and build sauce: Pour 0.75 cup dry sherry into the skillet, scraping up any browned bits from the bottom. Add 0.5 cup chicken broth, 1 bay leaf, and 1 tsp fresh thyme. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld.
5. 5Thicken the sauce: In a small bowl, whisk together 1 tbsp tapioca starch with 2 tablespoons of cold water until smooth, creating a slurry. Slowly pour the tapioca starch slurry into the simmering sherry sauce while whisking constantly. Continue to simmer for 2-3 minutes, stirring, until the sauce has thickened enough to coat the back of a spoon.
6. 6Finish the dish: Remove and discard the 1 bay leaf from the sauce. Return the seared pork medallions to the skillet. Spoon the thickened sherry sauce over the pork to coat. Simmer for 1-2 minutes to heat the pork through. Serve immediately.

Substitutions

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