The first place I ever had solomillo al whisky (pork tenderloin in whisky sauce) was at the Cervecería Giralda, which turned out to be one of the best in the city. I didn’t realise until today how easy it is to make! Although this recipe included adding a bit of flour to thicken the sauce, I didn’t because – duh – didn’t have any flour in the house. So I just reduced the sauce a lot and it turned out very nice. Served here with some left-over boiled potatoes that I fried until crispy, and a bit of steamed broccoli.
Ingredients and instructions below the links.
- 1 pork solomillo (approx 400 grams)*
- 6 garlic cloves, unpeeled and mashed
- 200 ml broth
- 200 ml whisky
- 2 tbsp fresh lemon juice
- 1-2 tsp flour
- olive oil
Slice pork tenderloin into fillets, salt & pepper to taste. Put a couple tbsps of olive oil in a large skillet, add the garlic cloves and pork fillets and brown the meat on both sides until cooked to the point you like it. Remove to a warm plate.
In the same pan, add the lemon juice and stir quickly on medium heat, then add the whisky. Stir well, then add the flour, whisking quickly to cook it slightly and then add the broth. Simmer and stir until you have the consistency of sauce you prefer and then place the solomillo into the sauce for a minute or so to heat through.
* see pork cuts