Solomillo al Whisky
Sevillian-style pork tenderloin medallions seared and bathed in a punchy whisky, garlic, and lemon pan sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Season the pork medallions on both sides with salt, then heat the olive oil in a wide skillet over medium-high heat until shimmering.
- 2
Sear the medallions for about 2 minutes per side until browned but not fully cooked through, then transfer them to a plate.
- 3
Lower the heat to medium, add the sliced garlic to the pan, and cook for 1 minute until golden and fragrant.
- 4
Carefully pour in the whisky to deglaze, scraping up the browned bits, and let it bubble for 30 seconds before adding the lemon juice and chicken broth.
- 5
Simmer the sauce for 3 to 4 minutes until slightly reduced, then return the pork and any juices to the pan and cook for 2 more minutes until just cooked through.
- 6
Serve the medallions hot with the garlicky pan sauce spooned over and crispy fried potatoes alongside.
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