in Spain

Solomillo al Whisky

updated

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Ingredients for 5 servings:

  • 1 pork fillet(s)
  • 5 garlic cloves
  • 1 small jar of broth
  • n. B. Sauce thickener
  • some olive oil
  • salt and pepper
  • 1 small jar of whiskey

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Pork fillet with whisky, like in the tapas bar around the corner

Peel and slice the garlic. Heat oil in a pan and lightly fry the garlic. Meanwhile, cut the fillet into thumb-width slices and fry with the garlic. Season the meat and deglaze with the stock and whiskey. Thicken with a bit of sauce thickener if desired. Let everything simmer until you have a thick sauce. Here in tapas bars, they serve it with patatas fritas (French fries). I like to eat it with baguette, which I dip into the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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