Well look at this Spanish beauty right here! A lovely pork in whisky sauce! Have you ever heard of this one? If you have been to Sevilla (Spain) or in that region before, you definitely must have run into it because you’ll see this dish on every restaurant’s lunch menu around there.
Pork in whisky sauce is a popular recipe. The Spanish people call this one ’solomillo de cerdo al whisky’, or pork tenderloin in whisky sauce.
Cute, isn’t it?!
Spanish Whisky Sauce Braised Pork
Do you often cook with whisky? You don’t see this ingredient that regularly in cooking, true. If you haven’t got any whisky around you can also use bourbon or brandy instead. I have come across a few Spanish recipes that use a mix of white wine and whisky as well.
You can serve solomillo al whisky with boiled potatoes, thick fries (papas fritas) or a lukewarm potato salad with olive oil, vinegar, fresh parsley and raw onion (also known as papas aliñás in Spain).
Solomillo de Cerdo
Like I said, you want to prepare this dish with pork tenderloin that you simply cut into nice slices. But any other similar pork cut or fillet will do. And it goes without saying that this whisky sauce is also a great match for chicken or beef of course!One remark about the sauce: don’t expect a glossy thick cream sauce, just because cream or flour isn’t added to it. It’s more like a thin but highly flavorful sauce to serve containing olive oil, the whisky and the pork juices.
That’s just the way this dish is cooked. And that’s also the reason why I love it. You just don’t need any heavy sauces for lunch in that tropical Spanish heat.
Do you love cooking with whisky?
Then take a look at my white beans and quail in salted butter and whisky!
- 7 oz pork fillets (200 g)
- 6 medium garlic cloves unpeeled
- ⅓ cup whisky or brandy (80 ml)
- 2 tbsp olive oil
1) Pour the olive oil in a large non-stick pan and add the unpeeled garlic cloves.
2) Put the pan over medium-low heat for 10 minutes. Stir the garlic regularly until soft. The pork fillets should be ¼-inch max in thickness. You can make them thinner by wrapping them in cling film and flattening them using a meat mallet. Season on both sides with a little pinch of pepper and salt. Turn the heat under the pan with garlic cloves higher. Add the pork to the hot oil.
3) Quickly sear the pork on both sides for a minute.
4) Then add the whisky.
5) Put a lid on the pan and turn the heat low. Simmer for 2 to 3 minutes until the pork is cooked all the way through. Check if the seasoning of the whisky sauce is good and add extra pepper or salt to taste if necessary. Put the cooked pork fillets onto warm plates and drizzle with the sauce. Top with the garlic cloves. Add a last sprinkle of freshly ground black pepper and serve immediately.