Garlic pork tenderloin

Ingredients

• ½pork tenderloin
• 1 headgarlic
• ½ glasswhite wine
• to tastesalt
• to tasteground black pepper

Instructions

1. 1

   Prepare the potatoes

   Peel the potatoes and cut them into dice. Heat plenty of oil in a frying pan; once hot, add the potatoes and cook until done.

2. 2

   Cut the pork

   Cut the tenderloin into fairly thick medallions, about 2 cm thick.

3. 3

   Sear the medallions

   Heat a little oil in a frying pan. Without salting the pork, sear the medallions on both sides, then remove them from the pan.

4. 4

   Brown the garlic

   Use the same oil, adding a little more if needed. Add the peeled, whole garlic cloves and brown them without letting them burn.

5. 5

   Simmer with wine

   Return the pork to the pan and season with salt and pepper. Pour in the white wine and cook over a high heat so the alcohol reduces and the sauce forms while the meat cooks through. Depending on the thickness, the pork should be ready in 10 minutes or less; aim to serve it just cooked rather than overdone.

6. 6

   Serve the dish

   When the potatoes are cooked, take them off the heat, season with salt and serve them alongside the pork.

What is garlic pork tenderloin?

Solomillo al ajillo is a Spanish-style pork dish that draws on the familiar flavours of garlic, wine and quickly cooked meat. This version uses tenderloin medallions, which sear quickly and finish in the pan sauce.

The recipe’s method also describes fried potatoes as an accompaniment, though they are not included in its ingredient list. The garlic and white wine give the pork a simple, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 14g protein, 2g carbs, 3g fat.

The pork provides most of the protein, while the white wine contributes a small amount of carbohydrate. Fat comes mainly from the pork and the cooking oil; the method also includes fried potatoes, which add carbohydrates, but they are absent from the ingredient list. For a balanced plate, serve a moderate portion of potatoes with green vegetables or salad.

Choosing the pork

Tenderloin: cut it into medallions about 2 cm thick so they can brown on the outside and cook through without a long simmer.

Even pieces: try to keep the medallions similar in thickness, as thinner pieces will finish sooner and can dry out while thicker ones cook.

Searing and garlic

Searing: brown the pork on both sides before seasoning, as the method directs, then take it out of the pan while the garlic cooks.

Whole cloves: peel the garlic but leave it intact. Keep the heat controlled so the cloves turn golden rather than bitter from scorching.

Finishing with wine

White wine: add it after returning the pork to the pan, then let it reduce over a high heat. The resulting pan juices carry the garlic flavour.

Doneness: the source suggests 10 minutes or less, depending on thickness. Check the meat as it cooks and avoid leaving it in the pan longer than needed.

The potato accompaniment

Potatoes: the method says to peel, dice and fry them in plenty of hot oil, then season with salt. Because no quantity is supplied, choose an amount that suits your table.

Timing: start the potatoes first, as they take longer than the pork medallions. Drain off excess oil before serving if needed.

What to serve alongside

Serve the pork and garlic with the potatoes, spooning some of the wine pan juices over the meat. A simple green salad or cooked green vegetables can add freshness alongside the rich, savoury flavours.

Recipe notes & tips

• Cut the tenderloin into evenly thick medallions for more consistent cooking.
• Sear the pork in batches if the pan is crowded, so the pieces brown rather than steam.
• Watch the garlic closely and lower the heat if it starts to darken too quickly.
• Let the wine bubble after adding it so the pan juices reduce as the pork cooks.
• Begin cooking the potatoes before the pork, as the method gives them the longer cooking time.

Variations

• Use stock: replace the white wine with stock for a different, less wine-forward pan sauce.
• Add herbs: finish with chopped parsley for a fresh note.
• Add chilli: cook a small pinch of chilli with the garlic for gentle heat.
• Serve with greens: swap the fried potatoes for steamed green beans or a salad.
• Use sliced garlic: slice the cloves if you prefer garlic distributed throughout the sauce, taking care not to burn them.

Common mistakes to avoid

• Overcooking the pork: check it as it simmers and take it off the heat once just cooked.
• Burning the garlic: brown the whole cloves gently and keep them moving if needed.
• Crowding the pan: sear the medallions in batches to give them room to colour.
• Adding the pork too early: remove it after searing and return it when the garlic is golden.
• Starting the potatoes late: cook them first so they are ready when the pork is done.

How to store

Refrigerate leftover pork and pan sauce in a covered container for up to 3 days. Reheat gently in a covered pan with a splash of water, until piping hot; fried potatoes are best reheated separately in a pan or oven.

Frequently asked questions