Solomillo al Whisky

Name: Solomillo al Whisky
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb pork tenderloin, cut into 1/2-inch medallions; 6 cloves garlic, thinly sliced; 1/3 cup whisky; 1/4 cup fresh lemon juice; 1/2 cup chicken broth; 3 tbsp olive oil

Sevillian-style pork tenderloin medallions seared and bathed in a punchy whisky, garlic, and lemon pan sauce.

30 minutes

Serves 4

Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

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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