Pan-Seared Pork Medallions with Garlic and Sherry Reduction

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pork medallions pan-seared and finished with a rich garlic and sherry wine reduction sauce, perfect for an elegant Spanish-inspired meal. This Spanish-inspired pork recipe, ready in about 25 minutes, pairs pork tenderloin, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Spanish cuisine 350 cal/serving

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Ingredients

1 lb, sliced into 1-inch medallions pork tenderloin
2 tbsp olive oil
4, thinly sliced garlic cloves
1/2 cup dry sherry
1/2 cup chicken broth
2 tbsp unsalted butter
1 tsp sea salt
1/2 tsp black pepper
1 tsp, chopped fresh thyme

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Instructions

Step 1: Season 1 lb pork tenderloin medallions with 1 tsp sea salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3 minutes per side until golden brown and cooked through. Remove from skillet and keep warm.
Step 3: Reduce heat to medium, add 4 thinly sliced garlic cloves to the skillet, and sauté for 1 minute until fragrant but not browned.
Step 4: Pour in 1/2 cup dry sherry and 1/2 cup chicken broth, scraping the bottom of the pan to release browned bits. Simmer for 4-5 minutes until the sauce reduces by half.
Step 5: Remove from heat and whisk in 2 tbsp unsalted butter and 1 tsp chopped fresh thyme until the sauce is glossy.
Step 6: Return pork medallions to the skillet, spoon sauce over them, and serve immediately.