Spanish Garlic Pork Tenderloin (Solomillo de Cerdo al Ajillo)

Steps

1. Heat a large fry pan over medium heat and add 1/4 cup of extra virgin olive oil.
2. While the oil is heating, cut slits on six garlic cloves (leaving skins on) to infuse the oil.
3. Add the infused garlic into the fry pan and sauté for four to five minutes until fragrant.
4. Cut one pork tenderloin into medallions that are 2 cm thick (about 3/4 inch).
5. Pat the pork medallions completely dry, season with sea salt and freshly cracked black pepper on both sides.
6. Add the pork medallions to the pan in a single layer. Cook in two batches to avoid overcrowding, searing for 2 minutes per side until lightly browned.
7. Transfer the seared pork medallions into a dish.
8. Using the same pan over medium heat, add eight thinly sliced garlic cloves and sauté continuously for 30 seconds to 1 minute until fragrant (do not brown).
9. Add one tablespoon of all-purpose flour to the pan and mix for about 1 minute to cook off the raw flavor.
10. Pour in half a cup of dry white wine, mixing continuously. Cook for about 2 minutes until the alcohol has cooked off and a paste-like texture forms.
11. Stir in one cup of chicken broth and four sprigs of fresh thyme. Continue to mix and simmer for 3 to 4 minutes until a slightly creamy sauce is formed.
12. Season with freshly cracked black pepper (no salt needed).
13. Return the pork medallions to the pan in a single layer, adding them all at once.
14. Gently flip each medallion to coat it in the sauce. Add the previously sautéed garlic cloves back into the pan.
15. Lower the heat to low-medium and simmer for 3 to 4 minutes (or until the pork reaches an internal temperature of 145°F / 63°C).
16. Remove the pan from the heat, transfer some of the pork medallions and sauce into a serving dish, and top with chopped parsley.