Spanish garlic pork tenderloin

Heat a large fry pan over medium heat with 60 ml of extra virgin olive oil.

Cut a slit in six cloves of garlic, leaving the skins on so they do not brown and turn bitter, and sauté them in the oil 4 to 5 minutes.

Cut the pork tenderloin into 2 cm medallions, lay them in a single layer on paper towels and pat completely dry.

Season both sides with sea salt and freshly cracked black pepper.

Remove the infused garlic from the pan and set it aside.

Sear the medallions in a single layer, in two batches so the pan is not crowded, 2 minutes a side, for a light crust rather than fully cooked; set aside in a dish.

In the same pan at the same heat, add eight thinly sliced cloves of garlic, mixing continuously 30 seconds to 1 minute until fragrant without browning.

Add the flour and cook it about 1 minute to lose the raw flavour.

Add the white wine and mix about 2 minutes until it is a paste-like texture and the alcohol has cooked off.

Add the chicken broth and four sprigs of fresh thyme and mix 3 to 4 minutes to a slightly creamy sauce.

Season the sauce with freshly cracked black pepper.

Return the medallions in a single layer and flip each one so it is coated, then add the infused garlic cloves back.

Lower to a low medium heat and simmer 3 to 4 minutes until the pork is cooked through.

Check with a meat thermometer if wanted: at least 145 degrees Fahrenheit, which is 63 Celsius, is done.

Transfer some of the medallions and sauce to a serving dish and top with chopped parsley.