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Solomillo al Whisky
A classic Andalusian pork tenderloin dish featuring tender medallions bathed in a rich, creamy whisky sauce. A beloved specialty from Seville.
🧂 مكونات
- 600 g Pork tenderloin
- 100 ml Whisky(A good quality, medium-bodied whisky is recommended. Avoid peaty or overly sweet varieties.)
- 200 ml Heavy cream(Also known as whipping cream.)
- 200 g Mushrooms
- 1 medium Yellow onion
- 2 tbsp Butter
- 1 tbsp Olive oil(For searing the pork.)
- to taste Salt
- to taste Black pepper
👨🍳 تعليمات
- 1
Pat the pork medallions dry with paper towels. Season generously on both sides with salt and freshly ground black pepper. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the pan is shimmering. Carefully place the pork medallions in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for approximately 3-4 minutes per side, until a deep golden-brown crust forms and the pork is cooked to your desired doneness (internal temperature of 63°C/145°F for medium-rare, 71°C/160°F for medium). Remove the pork from the skillet and set aside on a plate, tenting loosely with foil to keep warm.
⏱️ 8 minutes - 2
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until softened and translucent. Add the sliced mushrooms and cook for another 4-5 minutes, stirring, until they release their moisture and begin to brown slightly.
⏱️ 9 minutes - 3
Carefully pour the whisky into the skillet. If you are comfortable with flambéing, tilt the pan slightly towards the flame (or use a long match) to ignite the alcohol. Stand back and allow the flames to subside naturally (this usually takes about 30-60 seconds). If you prefer not to flambé, simply let the whisky bubble and reduce by about half, scraping up any browned bits from the bottom of the pan. This process will cook off most of the alcohol, leaving behind its flavor.
⏱️ 2 minutes - 4
Pour the heavy cream into the skillet. Stir well to combine with the onion, mushrooms, and whisky reduction. Bring the sauce to a gentle simmer. Return the seared pork medallions (and any accumulated juices from the plate) to the skillet. Continue to simmer gently for 2-3 minutes, allowing the pork to heat through and the sauce to thicken slightly. Taste and adjust seasoning with salt and pepper if needed. Serve immediately.
⏱️ 5 minutes
💡 نصائح احترافية
- ✓For best results, use a good quality pork tenderloin and don't overcook it; it should remain tender and juicy.
- ✓When flambéing, ensure there are no flammable materials nearby and always have a lid ready to extinguish flames if they become too large.
- ✓This dish is a quintessential tapa found in many bars across Seville.
- ✓Serve with crusty bread to soak up the delicious sauce.
✨ أفكار تعديل
إلهام لنسختك الخاصة من هذه الوصفة
- For a richer flavor, substitute brandy for whisky.
- For a lighter sauce, reduce the amount of cream or omit it entirely, allowing the whisky and pan juices to form the base.