Solomillo al Whisky
Solomillo al Whisky, or Pork in Whisky Sauce, is a popular Spanish dish from the southern region of Andalusia. It's a simple yet flavorful dish that combines tender pork loin with a rich and tangy whisky sauce.
Ingredients - Serves 4
- Salt and pepper - To taste
- Olive oil - 2 tablespoons
- Chicken broth - 200 ml
- Lemon juice - 2 tablespoons
- Garlic - 4 cloves, minced
- Whisky - 200 ml
- Pork loin - 1 kg, cut into medallions
Let's Get Started
- Season the pork medallions with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the pork medallions and sear on both sides until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
- Add the whisky to the skillet and let it simmer for a few minutes to cook off the alcohol.
- Add the chicken broth and lemon juice to the skillet and bring to a simmer.
- Return the pork medallions to the skillet, cover, and let simmer in the sauce for about 10-15 minutes, or until the pork is cooked through.
- Serve the pork medallions with the whisky sauce poured over the top.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 10g
- Protein: 40g
- Sodium: 500mg
- Sugar: 2g
