Solomillo al Whisky

How to Cook Solomillo al Whisky

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1. Season the pork with the salt. Warm the oil in a wide pan with the garlic for 1 minute.

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2. Sear the medallions over high heat for 2 minutes on each side. Lift out.

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3. Take the pan off the heat and add the whisky. Return to the heat and boil for 1 minute.

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4. Add the lemon juice and stock and reduce for 2 minutes. Return the pork and parsley for 1 minute.

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5. Serve with the garlic and bread.

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Keep an Eye on These

1. Take the pan off the heat before adding spirits.
2. Do not overcook the pork.
3. Serve with bread for the sauce.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

About This Recipe

The name of this dish is a tapas bar standard, and the story it tells is simple: a good cut of pork, a handful of garlic cloves and a splash of whisky. Solomillo al whisky is a quick Spanish tapa, served in a small dish with the oily sauce for dipping bread.

Cut the tenderloin into 2 cm thick medallions and season well. Fry the unpeeled garlic cloves in olive oil for a minute to flavour it, then sear the pork over a high heat for 2 minutes on each side. Take the pan off the heat before adding the whisky, because the spirit can flare. Return to the heat, let it bubble for 1 minute and tilt the pan to ignite it if you like, or simply boil off the alcohol.

Add a squeeze of lemon, a spoonful of stock and the parsley, and let the sauce reduce for 2 minutes. The pork should be just cooked through with a trace of pink. Serve at once with the garlic cloves, which are soft enough to squash onto bread, and plenty of the sauce for dipping.

On the Table Alongside

Crusty bread · Padrón peppers · Red wine

Sides from the same cuisine on this site: Judias Verdes con Jamon, Patatas a lo Pobre, Pisto.

Storing Leftovers

Best fresh.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking; part of the energy comes from foods, or weights per item, with no recorded source. The calories include 5 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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