Pork Tenderloin in Sherry Sauce – Classic Spanish Recipe

(Solomillo al Jerez)


By Edu Valor / Author - Spanish Chef

A fine dish in every sense! Pork tenderloin in sherry sauce gives you a taste of the good life. The flavorful Jerez sauce combined with tender, juicy meat is simply fantastic.

Make sure to choose high-quality pork tenderloin, as it truly makes all the difference. If you can get Iberico pork, even better.

The marbling and richness of flavor in Pata Negra (Iberian pigs) set it apart from regular pork—and yes, the difference is big.

Spanish tenderloin in sherry sauce on a decorative plate.


Why Jerez Wine Elevates This Traditional Spanish Recipe


Sherry wine (or Vino de Jerez) adds a refined, lightly acidic aroma that enhances many types of sauces. When paired with pork, it creates something spectacular.

This fortified wine is produced in the Sherry Triangle—Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda—in the province of Cádiz, Andalusia.

Sometimes, you can literally follow your nose. I remember walking through El Puerto de Santa María, catching that distinctive sherry aroma before even spotting the bodega. 

If you can’t get authentic sherry, a good dry white wine makes a fine substitute, but you’ll miss that distinctive nutty note that makes this dish so unique.

Let's Make Hearty Tenderloin in Jerez Sauce

Ingredients for 4 Servings

Preparation: 15 minutes
Cooking: approx. 20 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1 kg/2.2 lb pork tenderloin
  • 350 ml/1.5 cup dry sherry wine (Fino or other)
  • 500 ml/2 cup meat bouillon (or homemade stock)
  • 18 young, small onions, peeled
  • 2 garlic cloves, minced
  • Sprig of thyme
  • Salt and pepper
  • Some flour

Instructions

  1. Season the tenderloin with salt and pepper, then lightly dust it with flour on all sides. Gently tap to remove any excess flour.
  2. In a skillet over medium-high heat, brown the meat with the onions in a bit of olive oil until the meat is nicely seared on all sides.
  3. Drain some of the excess fat, then deglaze the pan with sherry. Let it reduce slightly over medium heat, scraping up any browned bits from the bottom of the pan.
  4. Add the meat bouillon, garlic, and thyme. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5–10 minutes. Taste and adjust seasoning as needed.
  5. Slice the tenderloin to your desired thickness and serve.

TIPS: 

  • Cut excess meat fat away.
  • Add a little flour if you want a thicker sauce.
  • If tenderloin is hard to get use another cut like pork loin (this is less tender)
  • Sometimes the tenderloin is cooked rare. 

Spanish pork tenderloin with Jerez sauce on a decorative plate.Sliced tenderloin in Jerez sauce.


What You Will Need

  1. Meat knife
  2. Paring knife
  3. Frying pan
  4. Measuring beaker
  5. Teaspoon
  6. Scale
  7. Cutting board
  8. Plate


Best Side Dishes to Serve with Pork in Sherry Sauce


I once had this dish served with truffle mashed potatoes—absolutely delicious, though the price matched the flavor!

But you don’t need a fancy side to make this recipe work. One great and easy option: boil some baby potatoes, then toss them into the same pan where the tenderloin was cooked and brown them some.

Let them soak up all that leftover sauce. Stir or shake gently to coat, and season if needed.

You can also serve sliced pork tenderloin on a bed of stir-fried spinach with sauce drizzled over the top. Another great option would be oven-baked, seasoned potatoes—crispy outside, soft inside.

Stir-fried, mixed vegetables make another great option. Let your imagination run wild. There’s no right or wrong here—just good food.

Popular Variations of Pork Tenderloin in Sherry Sauce


As with many classic dishes, there are plenty of variations. Some recipes include cherry tomatoes or even diced regular tomatoes for sweetness and depth.

Some versions skip onions altogether, using only garlic. Others use a mix of both—like in my go-to version.

Instead of thyme, you could go with a sprig of rosemary for a slightly woodier aroma. You’ll find endless variations online, but the one thing they all have in common is the star ingredient: Jerez wine.



*****

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