Whisky pork tenderloin (Solomillo al whisky)

Name: Whisky pork tenderloin (Solomillo al whisky)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Spanish
Ingredients: 700 g pork tenderloin; 8 unpeeled garlic cloves; 100 ml whisky; 4 tablespoons extra virgin olive oil; 100 ml meat stock or water; Salt and black pepper; Chips to serve

Pork tenderloin medallions with fried garlic and a splash of whisky: a classic of Seville's taverns.

Time: 30 min
Servings: 4
Difficulty: Easy

One of the most ordered dishes in Seville's taverns. The secret is garlic fried in its skin, which perfumes the oil, and reducing the whisky until the sauce turns glossy and lightly sweet.

Ingredients

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Method

Cut the tenderloin into 2 cm medallions and season with salt and pepper.
Fry the unpeeled garlic in the oil over medium heat for about 3 minutes, until golden. Set aside.
Sear the medallions in the same pan over high heat, 2 minutes per side.
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Take the pan off the heat, add the whisky and return it to the heat. Let the alcohol evaporate or flambé it carefully.
Add the stock and garlic and simmer 3-4 minutes, until the sauce reduces and the medallions are cooked through but still juicy.
Serve immediately with chips.

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Whisky pork tenderloin (Solomillo al whisky)

Ingredients

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Method

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