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Solomillo al Whisky

Serves 4 to 6 Entree meat

Solomillo al Whisky

Solomillo al Whisky is a cherished staple in the everyday kitchens of Sevilla, where its presence is as familiar as the bustling streets outside. This dish doesn't rely on written recipes; instead, it thrives on the instinctive touches of home cooks who know its flavors by heart. It's a straightforward affair, with generous portions that reflect the Spanish spirit of abundance, making it a regular on family tables.

The dish is a celebration of simplicity, where tender pork tenderloin is infused with the warmth of Spanish whisky and the bright acidity of lemon. The garlic imparts a robust depth, while the chicken broth melds everything into a harmonious whole. The result is a succulent, flavorful bite, seasoned simply with salt and pepper, allowing the quality of each ingredient to shine.

Ingredients

  • 800 gpork tenderloin — cut into medallions
  • 10 clovesgarlic — sliced
  • 120 mlSpanish whisky
  • 1lemon — juiced
  • 200 mlchicken broth
  • 5 tbspextra virgin olive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by slicing the 800 g pork tenderloin into medallions about 2 cm thick. Season each piece generously with fine sea salt and black pepper on both sides. Heat 3 tablespoons of extra virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the pork in batches, ensuring not to overcrowd the pan. Brown each side for about 3-4 minutes until a deep golden crust forms, then remove and set aside.
  2. Peel and thinly slice 10 cloves of garlic. In the same skillet, add the remaining 2 tablespoons of olive oil if needed. Reduce the heat to medium and add the garlic slices. Cook, stirring frequently, until the garlic is fragrant and lightly golden, being careful not to burn it.
  3. Pour 120 ml of Spanish whisky into the skillet with the garlic. Allow it to simmer for a minute, letting the alcohol evaporate slightly. Then, squeeze the juice of 1 lemon into the pan, stirring to combine the flavors.
  4. Return the browned pork medallions to the skillet, nestling them among the garlic and whisky mixture. Pour in 200 ml of chicken broth, ensuring the liquid comes about halfway up the sides of the pork. Bring the mixture to a gentle simmer.
  5. Cover the skillet with a lid or foil, reducing the heat to low. Allow the pork to braise gently for about 15-20 minutes. Check for doneness by piercing a piece of pork with a fork; it should be tender and easy to cut through.
  6. Once the pork is tender, remove the skillet from the heat. Let it rest for a few minutes, then skim any excess fat from the surface of the sauce. Taste and adjust the seasoning with more salt and pepper if needed.
  7. Serve the Solomillo al Whisky hot, with crusty bread or boiled potatoes to soak up the rich, aromatic sauce. The garlic should be soft and sweet, complementing the tender pork and tangy sauce.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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