Solomillo al Whisky

Easy·15 min

Seville's most beloved tapa: medallions of pork tenderloin seared hard, then bathed in a glossy sauce of fried whole garlic, lemon juice, and whisky (or brandy) reduced in olive oil and the pan juices. Served sizzling with fried potatoes to mop up the sauce.

A classic of Sevillano tapas bars popularized in the 1960s-70s; the original recipe often used brandy despite the name.

Juicy pork with a caramelized crust under a punchy sauce that is equal parts garlic, bright lemon, and warm boozy depth. The soft whole garlic cloves squeeze out like sweet paste. Fried potatoes soaked in the sauce are the best part.

High-heat searing builds a Maillard crust on the lean tenderloin, while flambéing the spirit burns off harsh alcohol and leaves caramelized aromatic compounds. Lemon acidity balances the rich garlic-oil base into a bright pan sauce.

Variations

made with brandy/coñac instead of whisky; con nueces (with walnuts); served as a bocadillo (montadito) in a bun

On the Palate

Where Solomillo al Whisky sits in the Spanish flavor cloud

Ingredients

Serves 4

How it's made

8 steps · 15 min

1
5 min
Slice the pork tenderloin into thick medallions and season lightly with salt.
2
5 min
Fry several whole unpeeled garlic cloves in olive oil until golden, then set aside.
Watch out
Pull the garlic the moment it turns golden — it keeps cooking in the residual oil and goes bitter if it browns too dark.
3
5 min
Sear the pork medallions in the hot garlic oil over high heat until browned on both sides.
Watch out
Keep the heat high and don't crowd the pan — you want a brown crust in a minute or two, not gray steamed meat.
4
3 min
Remove the pork and pour the whisky or brandy into the pan, letting it bubble and reduce.
Watch out
Let the whisky bubble hard until the raw alcohol smell burns off and it turns syrupy — that's when the sharpness is gone.
5
2 min
Add lemon juice and a splash of meat stock, scraping up the browned bits.
6
3 min
Return the garlic and pork to the pan and simmer briefly until the sauce is glossy.
7
2 min
Check seasoning and let the medallions finish cooking through in the sauce.
Watch out
Barely simmer to just finish the pork through — tenderloin is lean and turns dry the second it overcooks.
8
5 min
Serve hot with fried potatoes, spooning the garlic and sauce over the top.