Solomillo al Whisky

This dish of pork tenderloin in a whisky sauce is simple to make but offers amazing flavour. The key to success is to use a good quality whisky and to not overcook the pork.


  • 1 pork tenderloin (approx. 500g)
  • 1 tbsp. olive oil
  • 1 shallot, finely chopped
  • 100ml whisky
  • 200ml chicken stock
  • 1 tbsp. Dijon mustard
  • Salt and pepper


  1. In a large frying pan, heat the oil over a medium-high heat.
  2. Season the pork tenderloin with salt and pepper and add it to the pan.
  3. Brown the pork all over for 3-4 minutes until golden.
  4. Remove the pork from the pan and set aside on a plate.
  5. Add the shallot to the pan and cook for 1-2 minutes until softened.
  6. Pour in the whisky and chicken stock and bring to the boil.
  7. Add the Dijon mustard and return the pork to the pan.
  8. Simmer for 3-4 minutes until the sauce has thickened and the pork is cooked through.
  9. Serve with mash potato and green beans.

Potential changes & improvements

If you want to reduce the alcohol content of this dish, you can cook off the whisky before adding the other ingredients. Simply add the whisky to the pan and simmer until the alcohol has evaporated. This will take a minute or two.

What other food it works well with

This dish goes well with mashed potato and green beans. It would also work well with roasted potatoes and carrots.

Common Mistakes

One common mistake is to overcook the pork. Pork tenderloin is best served slightly pink in the middle so it is important not to overcook it. Another mistake is to use a cheap whisky. It is worth using a good quality whisky for this dish as it will make a big difference to the flavour.

Nutritional Information

This dish is high in protein and fat. Each serving contains approximately:

  • 500 calories
  • 30g fat
  • 60g protein


  • Pork
  • Whisky
  • Mustard

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