Pork Tenderloin in Whisky Sauce Recipe – Spanish Special
Pork Tenderloin in Whisky Sauce is a luxurious, savory, and aromatic dish that combines tender pork medallions with a rich whisky-infused cream sauce. The caramelized onions, garlic, and thyme create deep European-style flavors, while the whisky adds warmth and complexity to every bite. This fusion-inspired main course is perfect for elegant dinners, weekend comfort meals, or anyone who loves creamy, restaurant-style pork recipes prepared in under 40 minutes.
- Prep Time10 min
- Cook Time25 min
- Total Time35 min
Pork Tenderloin in Whisky Sauce Ingredients:
- 400–500g pork tenderloin, sliced into medallions
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp oil
- 1 tbsp butter
- 1 onion, finely sliced
- 2–3 garlic cloves, minced
- 1/4 cup whisky (Scotch or Bourbon)
- 1/2 cup cream
- 1/2 cup chicken broth
- 1 tsp Dijon mustard
- 1 tsp thyme (fresh or dried)
- Parsley for garnish
Pork Tenderloin in Whisky Sauce Instructions:
Season pork medallions with salt and pepper.
Heat oil and butter in a pan and sear pork until golden on both sides; remove and set aside.
In the same pan, sauté onions until soft and caramelized.
Add garlic and cook briefly.
Pour in whisky and let it bubble to burn off alcohol.
Add cream, chicken broth, mustard, and thyme.
Simmer the sauce until slightly thickened.
Return pork medallions to the pan and cook 5–7 minutes until tender.
Garnish with parsley and serve hot.
Recipe Notes :
Use smooth whisky for balanced flavor — smoky Scotch adds depth, while bourbon brings sweetness.
Sear the pork medallions well to lock in juices and enhance richness in the whisky sauce.
Swap heavy cream with half-and-half for a lighter European-style sauce.
Add mushrooms or spinach to create a fuller fusion-style dish.
Serve with mashed potatoes, roasted vegetables, or buttered rice for the perfect pairing.
