Solomillo al Whiskey

SOLOMILLO AL WHISKEY (Whiskey Braised Pork)😍

Happy Friday and welcome to our first series of Tasty&Tipsy, where we take the same type of alcohol and use it in our dinner and in a cocktail, satisfying both of our most important needs in quarantine ;) Today’s alcohol is whiskey, which we’ll be having in a whiskey sour recipe found here, and in this delicious braised pork recipe, a dish I loved eating growing up in Spain.

Solomillo al Whiskey is a dish traditional to Andalucia, a province in the south of Spain. The pork has a beautiful golden brown crust on the outside but juicy and tender on the inside, and is paired with soft, caramelized garlic cloves and a whiskey lemon reduction sauce - basically ALL THE GOOD THINGS in life. It’s about time I start introducing you all to more Spanish food, and this is a great recipe to start with!

In Spain, the term less is more is commonly applied to food. Spanish food typically relies on good quality ingredients and technique, using garlic and olive oil to let the main ingredient shine. Carne a la brasa - good quality meat drizzled in olive oil and salt and thrown on an open flame. Ensalada de tomate - super red juicy tomatoes enhanced with olive oil, salt, and sometimes a little vinegar. Pescado a la plancha - good quality fish with olive oil, salt, and sometimes garlic. All incredibly flavorful dishes with short ingredient lists and a reason why I love Spanish food so much. Can’t wait to see you all make this and fall in love with Spanish food too!

Serves 2-3.

Ingredients:

For the Solomillo al Whiskey:

• 1 lb pork tenderloin

• 1 whole head of garlic

• 1 cup whiskey

• 1 lemon

• 2 tbsps olive oil

• Salt to taste

Serving Suggestions:

• Homemade french fries

• Side salad

Directions:

For the Solomillo al Whiskey (Whiskey Braised Pork):

• Separate the whole head of garlic into cloves, but leave the skins on.

• Cut the pork tenderloin into 1.5” even medallions. Turn the pork over to the cut side up and season with salt on both sides.

• Heat a skillet to medium heat and add in the olive oil and garlic.

• After 1-2 minutes, or once the garlic has become fragrant, move the garlic to the colder side of the skillet and raise your heat to high.

• Add in the pork medallions cut side down and sear for 2-3 minutes until you develop a nice crust.

• Once golden brown, flip and cook for another 2-3 minutes until lightly browned.

• Carefully pour in the whiskey and either flambe or let it bubble away on high until the alcohol has cooked out, about 30 seconds - 1 minute.

• Pour in the lemon juice and reduce the heat to low.

• Cook uncovered for 2 minutes. For a thicker sauce, remove the pork and reduce the sauce further to your liking. For more sauce, you can also add 1/2 cup broth or water and reduce it a bit longer.

• Serve the pork with the sauce and garlic cloves spooned over (you can peel the cloves if you want prior to serving, or just have everyone do it themselves). 

• Dig in and get that perfect bite of pork, sauce, and roasted garlic. Enjoy with homemade fries, a side salad, or a big hunk of crusty bread for dipping.