Seville (Andalusia) · Spain
Solomillo al Whisky
Solomillo al whisky is medallions of pork tenderloin fried and simmered in a garlicky sauce of whisky, lemon, olive oil and stock. It emerged in Seville's tapas bars around the 1960s-70s, reputedly when a cook substituted whisky for a French brandy sauce.
Approximate, per 1 tapa/racion (~200g pork in whisky sauce). Values vary by recipe and portion.
Where it comes from
Solomillo al whisky is medallions of pork tenderloin fried and simmered in a garlicky sauce of whisky, lemon, olive oil and stock. It emerged in Seville's tapas bars around the 1960s-70s, reputedly when a cook substituted whisky for a French brandy sauce. It is now one of Seville's most emblematic tapas, usually served bubbling with plenty of sauce and often fried potatoes.
Where to eat Solomillo al Whisky
0 restaurants worldwide serve it.
The variants
Solomillo al whisky sevillano
The Seville tapas classic with whisky, garlic and lemon.
Con brandy (original)
Older version using brandy and butter instead of whisky and oil.
De pollo
Budget version made with chicken instead of pork tenderloin.
Cook it yourself
- Solomillo al Whisky
A Sevillian tapas-bar classic, solomillo al whisky bathes tender pork medallions in a punchy, garlicky sauce sharpened with lemon and whisky. It comes together fast and is best mopped up with bread and a plate of chips.