Pan-Seared Pork Tenderloin with Sherry and Olive Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pork tenderloin medallions pan-seared and finished with a rich, tangy sauce of Spanish sherry and green olives. This spanish-inspired pork ready in about 25 minutes blends sea salt, black pepper, extra virgin olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 1 lb sliced pork tenderloin medallions with 1 tsp sea salt and 1/2 tsp black pepper evenly on both sides.
  2. Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Add the pork medallions in a single layer and sear for 3 minutes per side until golden brown and cooked through. Remove pork and set aside on a plate.
  3. Step 3: Lower heat to medium, add 2 minced garlic cloves to the skillet, and sauté for 30 seconds until fragrant.
  4. Step 4: Pour 1/3 cup dry Spanish sherry into the skillet, scraping the browned bits off the bottom with a wooden spoon. Let the sherry reduce by half, about 3 minutes.
  5. Step 5: Stir in 1/2 cup sliced green olives and 1 tsp chopped fresh thyme, cooking for 2 minutes to combine flavors.
  6. Step 6: Remove the skillet from heat, swirl in 1 tbsp unsalted butter until the sauce is glossy, then return the pork medallions to the pan to warm through for 1 minute.
  7. Step 7: Serve immediately, spooning the sherry and olive sauce over the pork.

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Frequently asked questions

How long does Pan-Seared Pork Tenderloin with Sherry and Olive Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Pork Tenderloin with Sherry and Olive Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Pork Tenderloin with Sherry and Olive Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Pork Tenderloin with Sherry and Olive Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Pork Tenderloin with Sherry and Olive Sauce?

Spanish pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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