Solomillo al Pedro Ximénez (Pork Tenderloin in Pedro Ximénez Sauce)

• 600 g Pork tenderloin
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper
• 1 ½ tbsp Extra virgin olive oil
• 2 medium Shallot
• 2 cloves Garlic
• 200 ml Sweet Sherry
• 250 ml Chicken stock
• 30 g Butter
• 10 g Fresh parsley

1. Slice the pork tenderloin into medallions about 2 cm thick. Season all over with the fine sea salt and black pepper. Finely chop the shallots, crush the garlic, and roughly chop the parsley.
2. Heat the extra virgin olive oil in a large frying pan over medium-high heat. Sear the pork in a single layer for 1.5 to 2 minutes per side until well browned, working in batches if needed. Transfer to a plate.
3. Lower the heat to medium and add the shallots to the pan; cook for 2 to 3 minutes until softened, scraping up the browned bits. Add the garlic and cook for 30 seconds until fragrant. Pour in the sweet sherry and simmer for 3 to 4 minutes until reduced by about half.
4. Add the chicken stock and simmer for 4 to 6 minutes until the sauce looks glossy and lightly thickened. Return the pork and any resting juices to the pan and simmer gently for 3 to 5 minutes, turning once, until the pork is just cooked through. Take the pan off the heat and swirl in the butter until melted and emulsified.
5. Taste and adjust seasoning with a pinch more fine sea salt or black pepper if needed. Sprinkle over the fresh parsley and spoon the sauce over the pork to serve.

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