Solomillo al Whisky (Pork Tenderloin in Whisky Sauce)
Why this recipe works
- Deep pan-sauce flavour: Searing the pork first leaves browned bits in the pan, which dissolve into the whisky, stock, and lemon as the sauce reduces.
- Sharpness balances richness: Lemon juice cuts through the olive oil and savoury stock, keeping the sauce bright rather than heavy.
- Fast, tender cooking: Cutting the tenderloin into medallions gives good browning and a short cooking time, helping the pork stay juicy.
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Ingredient notes
- Use a balanced whisky: A blended Scotch works well because it brings warmth without overpowering the garlic and lemon. Very smoky whiskies can dominate the sauce.
- Slice the garlic evenly: Thin, even slices cook at the same pace and release flavour quickly. Keep them pale gold rather than deeply browned to avoid bitterness.
- Adjust the lemon at the end: The sauce should taste savoury with a clean sharp edge. Add a little more lemon only if it needs extra brightness after reducing.
Texture tips
- Keep the pork juicy: Sear the medallions in a single layer and finish them gently in the sauce, removing the pan from the heat as soon as they are just cooked through.
- Finish the sauce off the heat: Stirring in the final olive oil away from direct heat helps the sauce turn glossy rather than greasy.
- Reduce before returning the pork: Let the whisky, stock, and lemon simmer until slightly syrupy before adding the pork back, so the sauce coats the medallions instead of running off.
Authenticity notes
- Spanish tapas-bar style: Solomillo al whisky is closely associated with Andalusian-style tapas bars, where pork tenderloin is served in a garlicky, reduced pan sauce.
- Serve with something to catch the sauce: Fried or roasted potatoes, crusty bread, or simple rice all work well because the sauce is a major part of the dish.
- Sherry variation: Dry sherry can be used instead of whisky for a softer, rounder sauce while keeping the same Spanish flavour profile.
Equipment you'll need
Ingredients
Instructions
- Pat the pork dry, then cut it into medallions about 2 cm thick. Season all over with the fine sea salt and black pepper. Peel and thinly slice the garlic.
- Heat 2 tbsp of the extra virgin olive oil in a large frying pan over medium-high heat. Sear the pork in a single layer for 2–3 minutes per side until well browned, working in batches if needed. Transfer to a plate.
- Lower the heat to medium and add 1 tbsp of the olive oil to the pan. Add the garlic and cook for 30–60 seconds until fragrant and just turning pale gold. Keep it moving so it does not burn.
- Carefully pour in the whisky and let it bubble for 1 minute, scraping up any browned bits from the pan. Add the chicken stock and squeeze in the lemon juice. Simmer for 6–8 minutes until reduced and slightly syrupy.
- Return the pork and any resting juices to the pan and cook gently for 2–4 minutes, turning once, until the pork is just cooked through and tender. Take the pan off the heat and stir in the remaining 2 tbsp olive oil to give the sauce a glossy finish. Taste and adjust with a pinch more fine sea salt and black pepper if needed.
Recipe notes
Tips
- Keep the garlic on a moderate heat and stir constantly; if it browns too much, the sauce will taste bitter.
- For the juiciest pork, stop cooking as soon as it is just cooked through; it will continue to cook slightly in the hot sauce.
Substitutions
- Replace Blended Scotch Whisky with dry sherry for a softer, more rounded sauce.
- Replace Chicken stock with vegetable stock for a lighter, slightly sweeter finish.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a splash of water until piping hot, taking care not to overcook the pork.
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Recipe overview
- Servings: 3 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Spanish
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