Solomillo al Whisky (Pork Fillet in Whisky and Garlic Sauce)

Medallions of pork fillet in a garlic and whisky sauce, a Spanish bar favourite.

TIME BREAKDOWN
Prep: 10 min
Cook: 25 min
Total: 35 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 pork fillets (tenderloin), about 600g in total, sliced into 2cm medallions
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 6 cloves garlic, thinly sliced
  • 60ml whisky
  • 100ml chicken stock (1/2 stock cube)
  • 1 bay leaf
  • 2 tbsp chopped fresh flat-leaf parsley
  • Salt and black pepper to taste

Method

  1. Season the pork and dust lightly with the flour. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat and fry the medallions in batches for 2 to 3 minutes on each side until golden. Transfer to a plate.

  2. Add the remaining oil and the garlic to the pan and cook over a medium heat for 1 to 2 minutes until golden.

  3. Pour in the whisky and let it bubble for 2 minutes. Add the stock and bay leaf and simmer for 4 minutes until slightly reduced.

  4. Return the pork to the pan and simmer for 3 to 4 minutes until cooked through. Remove the bay leaf, scatter over the parsley and serve with chips or crusty bread.