This dish takes its name from the exquisitely sweet Pedro Ximénez sherry. Pork tenderloin is an extremely lean cut that will stay juicy with my two-step sear-and-bake method. Thinly slice any leftovers and pile on a crusty roll for lunch the next day.
Ingredients
- 1 pork tenderloin, between 1 and 1 1/4 pounds
- 3 tablespoons extra virgin olive oil, divided use
- 1 1/2 teaspoons fine sea salt
- 1 tablespoon freshly ground black pepper
- 2 shallots, finely chopped
- 2 garlic cloves, crushed, peeled, and minced
- 1/2 cup Pedro Ximénez sherry
- 1 cup beef stock
- 1 tablespoon unsalted butter
Directions
Step 1
Preheat the oven to 400°F. Place the tenderloin on a piece of parchment or wax paper. Brush it on all sides with 1 tablespoon olive oil, sprinkle on the salt, then pat on the black pepper.
Step 2
Heat a Dutch oven wide enough to hold the pork over high heat. When hot, add the rest of the olive oil and the pork. Sear the pork on all sides, turning it with tongs every 2 minutes.
Step 3
Cover the Dutch oven and place it in the oven to finish cooking for 10 minutes, or until an instant read thermometer registers 145°F when inserted into the thickest part of the tenderloin. Carefully place the Dutch oven on the stovetop and move the pork to a cutting board to rest while you make the sauce.
Step 4
Turn the heat up to high, add the shallots and garlic to the pan juices, and sauté for about 2 minutes, stirring constantly to avoid scorching. Deglaze the pan with the sherry, using a spatula to get up all the brown bits. Bring to a boil and cook until the sherry is reduced by half. Add the stock and boil it down until it’s reduced, again by half, and thick enough to coat the back of a spoon. Take the pot off the heat and whisk in the butter.
Step 5
Slice the tenderloin into 8 medallions, divide among 4 plates, and spoon on equal amounts of sauce.
Serves 4