← Nouns Cooking · Spanish

Ingredients

• 600 g pork tenderloin (solomillo), cut into 2 cm medallions
• 10 cloves Garlic, lightly crushed, skins left on
• 4 tbsp Olive oil
• 150 ml whisky
• 200 ml chicken stock
• 1 tbsp lemon juice
• Salt
• Black pepper
• crusty bread or chips, to serve (optional)

Method

1. Season the medallions with salt and pepper. Warm the oil in a wide frying pan over low heat, add the garlic and cook it gently for 5–6 min, turning, until golden and soft. Lift the garlic out and keep it.
2. Turn the heat up to medium-high. Sear the pork for 1–2 min a side until browned but still a little pink inside; do it in batches so the pan stays hot. Set aside with the garlic.
3. Take the pan off the heat and pour in the whisky (it can flare). Return it to the heat and bubble for 2 min, scraping up the browned bits, until the sharp alcohol smell fades.
4. Add the stock and lemon juice, return the garlic, squeezing a few cloves out of their skins into the sauce, and simmer for 5–6 min until reduced by about half.
5. Slip the pork and its juices back in and simmer for 2–3 min, turning, until the sauce coats the meat and the pork reaches 63°C (145°F) in the centre. Taste for salt and serve with bread or chips.

Tips

• Contains alcohol; most, but not all, cooks off. Use extra stock and a splash more lemon for an alcohol-free version.
• Check the stock is gluten-free; serve with chips instead of bread to keep it that way.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Directo al Paladar