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.
Approximate, per 1 tapa/racion (~200g pork in whisky sauce). Values vary by recipe and portion.
Ingredients
- ·600 g pork tenderloin, cut into 1.5 cm medallions
- ·6 cloves garlic, thinly sliced
- ·100 ml whisky
- ·Juice of 1 lemon
- ·100 ml chicken or meat stock
- ·4 tbsp olive oil
- ·Salt and black pepper
- ·Chopped parsley (optional)
Method
- 1
Season the pork medallions lightly with salt and pepper and flatten them slightly with your hand.
- 2
Heat the olive oil in a wide frying pan over high heat and sear the medallions for about a minute per side until browned, then set them aside.
- 3
Lower the heat to medium, add the sliced garlic to the same pan and fry gently until fragrant and just turning golden, taking care not to burn it.
- 4
Pour in the whisky and let it bubble and reduce for a minute, scraping up the browned bits (stand back if it flames).
- 5
Add the lemon juice and stock, season, and simmer for 2-3 minutes to make a light, glossy sauce.
- 6
Return the pork and any resting juices to the pan and simmer for another 2-3 minutes until just cooked through and coated in sauce.
- 7
Scatter with parsley if using and serve hot with fried potatoes and bread.