Solomillo al Whisky
Solomillo al Whisky
Ingredients
- 600 g pork tenderloin
- 30 g garlic cloves, peeled and thinly sliced
- 50 g brandy
- 2 tablespoons olive oil, as needed for searing
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon cornstarch
- 1/4 cup water, plus 1 tablespoon for slurry
Instructions
- 1
Take the pork tenderloin and cut it into thick medallions, approximately 2-3 cm thick.
⏱️ 3 min
- 2
Place the pork medallions on a cutting board and sprinkle generously with sea salt on both sides.
⏱️ 2 min
- 3
Heat a large pan with 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned pork medallions in the pan. Sear the pork on both sides until nicely browned, about 2-3 minutes per side. This is a quick sear to color the outside.
⏱️ 6 min
- 4
Once seared, remove the pork from the pan and set it aside on a plate. Add the thinly sliced garlic cloves to the same pan with the remaining oil and pork drippings. Sauté the garlic until it turns golden brown, stirring frequently.
⏱️ 3 min
- 5
Pour the brandy into the pan with the sautéed garlic. Allow the alcohol to cook off and the liquid to reduce slightly, scraping the bottom of the pan with a wooden spoon to loosen any browned bits (fond).
⏱️ 2 min
- 6
Add 1/4 cup of water to the pan, stirring to incorporate it with the brandy and garlic. Bring the mixture to a gentle simmer.
⏱️ 1 min
- 7
In a small bowl, combine the 1/2 teaspoon of cornstarch with 1 tablespoon of water to create a smooth slurry. Add this cornstarch slurry to the pan, stirring continuously until the sauce begins to thicken.
⏱️ 2 min
- 8
Return the seared pork medallions to the pan with the thickened sauce. Stir gently to ensure the pork is well coated in the sauce. Bring the sauce back to a gentle simmer.
⏱️ 1 min
- 9
Cover the pan with a lid and let it simmer for approximately 5-7 minutes, or until the pork is cooked through to your desired doneness. Check for doneness by cutting into a medallion; it should be slightly pink in the center or cooked through, depending on preference.
⏱️ 7 min
- 10
Once cooked, remove the lid. The Solomillo al Whisky is ready to be served immediately, directly from the pan or transferred to a serving dish.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Solomillo al Whisky
- 600 g pork tenderloin
- 30 g garlic cloves, peeled and thinly sliced
- 50 g brandy
- 2 tablespoons olive oil, as needed for searing
- 1 teaspoon sea salt, or to taste
- 1/2 teaspoon cornstarch
- 1/4 cup water, plus 1 tablespoon for slurry
Instructions
- 1
Take the pork tenderloin and cut it into thick medallions, approximately 2-3 cm thick.
⏱️ 3 min - 2
Place the pork medallions on a cutting board and sprinkle generously with sea salt on both sides.
⏱️ 2 min - 3
Heat a large pan with 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the seasoned pork medallions in the pan. Sear the pork on both sides until nicely browned, about 2-3 minutes per side. This is a quick sear to color the outside.
⏱️ 6 min - 4
Once seared, remove the pork from the pan and set it aside on a plate. Add the thinly sliced garlic cloves to the same pan with the remaining oil and pork drippings. Sauté the garlic until it turns golden brown, stirring frequently.
⏱️ 3 min - 5
Pour the brandy into the pan with the sautéed garlic. Allow the alcohol to cook off and the liquid to reduce slightly, scraping the bottom of the pan with a wooden spoon to loosen any browned bits (fond).
⏱️ 2 min - 6
Add 1/4 cup of water to the pan, stirring to incorporate it with the brandy and garlic. Bring the mixture to a gentle simmer.
⏱️ 1 min - 7
In a small bowl, combine the 1/2 teaspoon of cornstarch with 1 tablespoon of water to create a smooth slurry. Add this cornstarch slurry to the pan, stirring continuously until the sauce begins to thicken.
⏱️ 2 min - 8
Return the seared pork medallions to the pan with the thickened sauce. Stir gently to ensure the pork is well coated in the sauce. Bring the sauce back to a gentle simmer.
⏱️ 1 min - 9
Cover the pan with a lid and let it simmer for approximately 5-7 minutes, or until the pork is cooked through to your desired doneness. Check for doneness by cutting into a medallion; it should be slightly pink in the center or cooked through, depending on preference.
⏱️ 7 min - 10
Once cooked, remove the lid. The Solomillo al Whisky is ready to be served immediately, directly from the pan or transferred to a serving dish.
⏱️ 1 min