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…