Pork in Whiskey Sauce Recipe Solomillo Al Whisky
Pork in Whiskey Sauce Recipe called Solomillo Al Whisky in Spanish. This is a very popular dish especially in the area Seville where you’ll often find it ladled over solomillo, or pork sirloin, you can also try this with shrimp, chicken, or even as a rich gravy for mashed potatoes.
There are many variations of this recipe some with more ingredients, but this one is very simple and easy with the whiskey there is no need to use the most expensive but try not to make it the cheapest bottom-shelf whiskey available, either.
1 pork sirloin, sliced into filets (about 400 grams or 1/2 lb)
6 garlic cloves, unpeeled and smashed
2 tablespoons fresh lemon juice
1–2 teaspoons flour
240 ml whiskey
240 ml chicken stock
Salt and pepper
Season the pork filets with salt and pepper. Add olive oil to a large heavy based frying pan (enough to coat the bottom) and heat over medium-high heat.
Once the oil is warm, add the unpeeled, smashed garlic cloves and pork. Brown the meat on both sides to your taste.
Remove the meat from the pan and set aside (keep the liquid in the pan).
Lower the heat to medium and add the lemon juice to the pan, stirring briskly. Mix the flour and whiskey in a cup, then pour into the pan, whisking constantly as it cooks for a couple minutes.
Add the stock. Let simmer, stirring occasionally, until the sauce has thickened, add more flour if necessary.
When the sauce has thickened to your liking, add the meat back into the skillet and heat until warmed through.
Serve over French fries for a sevillano-style experience at home.
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