Solomillo al Whisky Recipe – Spanish Special
Solomillo al Whisky is a traditional Andalusian Spanish dish made with juicy pork tenderloin medallions cooked in a fragrant garlic and whisky sauce. Known for its balance of savory depth and subtle sweetness, this Spanish pork recipe is both comforting and elegant. Popular in southern Spain, especially Seville, solomillo al whisky is perfect for family dinners, special occasions, or anyone who loves bold Mediterranean flavors paired with simple, rustic sides.
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
Solomillo al Whisky Ingredients:
- 600 g pork tenderloin (solomillo), sliced into medallions
- 4 tbsp olive oil
- 6 cloves garlic, lightly crushed
- 120 ml whisky
- 120 ml chicken stock
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Solomillo al Whisky Instructions:
Season pork medallions with salt and black pepper.
Heat olive oil in a pan over medium heat.
Add garlic cloves and sauté gently until fragrant.
Add pork medallions and sear until golden on both sides.
Pour in whisky carefully and let the alcohol cook off.
Add chicken stock and lemon juice.
Simmer gently for 10–12 minutes until sauce reduces.
Turn pork occasionally to coat with the sauce.
Adjust seasoning if needed.
Remove from heat and garnish with fresh parsley.
Serve hot with fries, rice, or crusty bread.
Recipe Notes :
Use pork tenderloin for the most tender and juicy texture.
Lightly crushing the garlic releases flavor without overpowering the sauce.
Do not let the garlic brown too much, as it can turn bitter.
Allow the whisky to simmer long enough to cook off the alcohol.
Chicken stock balances the strong whisky flavor and smooths the sauce.
