Spanish Style Pork Tenderloin with Sherry Sauce

Ingredients

• 1.5 lbs Pork tenderloin
• 2 tbsp Olive oil
• 2 medium Shallots
• 2 cloves Garlic
• 1/2 cup Dry sherry
• 1 cup Chicken broth
• 1 tsp Thyme
• 2 tbsp Butter
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Pat the 1.5 lbs pork tenderloin dry with paper towels, then season it all over with the 1/2 tsp salt and 1/4 tsp black pepper.
2. 2Heat the 2 tbsp olive oil in a 12-inch skillet over medium-high heat, which is about 400°F (200°C).
3. 3Carefully place the seasoned pork tenderloin into the hot skillet and sear it for 2-3 minutes per side, until all sides are nicely browned.
4. 4Remove the browned pork tenderloin from the skillet and place it on a clean plate, tented loosely with foil to keep it warm.
5. 5Add the 2 medium shallots, which should be thinly sliced, and the 2 cloves garlic, which should be minced, to the same skillet. Cook, stirring often, for about 3 minutes, until they are softened and fragrant.
6. 6Pour the 1/2 cup dry sherry into the skillet. Bring it to a simmer and cook, stirring occasionally, until the liquid has reduced by about half, which should take around 5 minutes.
7. 7Add the 1 cup chicken broth and the 1 tsp thyme to the skillet. Bring this mixture to a gentle simmer and let it cook for 5 minutes, allowing the flavors to meld.
8. 8Return the pork tenderloin to the skillet, nestling it into the sauce. Cover the skillet and continue to cook over medium heat, about 300°F (150°C), until the pork reaches an internal temperature of 145°F (63°C) when a thermometer is inserted into the thickest part. This will take approximately 10-15 minutes.
9. 9Transfer the cooked pork tenderloin from the skillet to a cutting board. Let it rest for 5 minutes; this allows the juices to redistribute, making the pork more tender and moist.
10. 10While the pork rests, stir the 2 tbsp butter into the sherry sauce in the skillet until it is melted and the sauce is smooth and slightly thickened. Slice the rested pork tenderloin and serve it immediately with the warm sherry sauce spooned over the top.

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