The first place I ever had solomillo al whisky (pork tenderloin in whisky sauce) was at the Cervecería Giralda, which turned out to be one of the best in the city. I didn’t realise until today how easy it is to make! I also didn’t realise that, despite the name, it is almost always made with brandy or cognac. Go figure. Served here with some left-over boiled potatoes that I fried until crispy, and a bit of  steamed broccoli.

Ingredients and instructions below…

• 1 pork solomillo (approx 400 grams)*
• 6-8 garlic cloves, unpeeled and mashed
• 200 ml hot chicken broth
• 200 ml brandy
• 2 tbsp fresh lemon juice
• olive oil
• 30 gr butter
• salt & freshly ground pepper
• pinch of cumin

Slice the pork tenderloin into medallions, salt & pepper to taste. Put a couple tbsps of olive oil in a large skillet, add the garlic cloves and pork fillets and brown the meat on both sides until lightly browned. Remove to a plate and set aside (keep garlics in pan).

In the same pan, add the brandy and stir quickly on med-high heat until the alcohol evaporates. Add the hot broth, lemon juice, butter and cumin, mix well and when it starts to bubble turn the heat down to med-low and let simmer for about ten minutes or until the garlics are tender. Place the solomillo into the sauce for a minute or so to heat through.

* see pork cuts

2 servings