Whisky-Glazed Pork Tenderloin — Pork Solomillo al Whisky
Sevillian pork tenderloin medallions seared and finished in a glossy whisky-garlic-lemon pan sauce, served with crisp fried potatoes and a final scatter of parsley.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice pork tenderloin into 16 medallions and pat dry. Smash 12 garlic cloves with skins on. Juice 1 lemon and cut potatoes into 1cm batons. Have whisky, hot stock, parsley, salt, and pepper measured and ready.
Fry
Heat 300ml olive oil in a deep heavy skillet over medium-high to 175°C. Fry potato batons 7–8 minutes until deep golden and crisp. Lift onto paper towels, sprinkle 0.5 tsp salt.
Sear
Wipe skillet clean, return 60ml fresh olive oil over medium-high 1 minute until shimmering. Season medallions with 1 tsp salt and pepper. Working in two batches to avoid crowding, sear 90 seconds per side until deeply browned and just cooked through.
Build
Lift pork to a warm plate. Lower heat to medium, add smashed garlic, cook 90 seconds until pale gold. Pour in whisky, burn off 30 seconds. Add juice from 1 lemon and hot stock, simmer 3–4 minutes until reduced by half.
Glaze
Return medallions to pan, turn 60 seconds in the glossy sauce, coating all sides evenly until glazed.
Plate
Pile fried potatoes on warm plates, set pork medallions alongside, spoon glossy garlic sauce over the meat, scatter chopped parsley to finish, and serve immediately.
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