# Solomillo al whisky

A popular tapas dish from Seville, consisting of pork tenderloin cooked in a brandy and chicken broth-based sauce, traditionally served with french fries.

- Cuisine: Spanish
- Category: Soup
- Language: en

## Ingredients

- 800 gr pork tenderloin
- 200 ml brandy
- 400 ml chicken broth
- 0.5 lemon
- 1 cucharadita cornstarch dissolved in water
- 2 garlic heads
- al gusto olive oil
- al gusto salt
- al gusto pepper
- potatoes

## Instructions

1. Peel a lot of garlic and cut the pork tenderloin into thick slices.
2. Season the pork tenderloin with salt and pepper.
3. Sear the pork tenderloin in a pan with olive oil until golden brown on both sides.
4. Remove the pork tenderloin from the pan and set aside.
5. In the same pan, add the garlic and sauté until golden brown.
6. Add the brandy and cook until the alcohol evaporates.
7. Add the chicken broth, lemon juice, and cornstarch dissolved in water.
8. Cook until the sauce thickens.
9. Add the pork tenderloin back to the pan and cook for about 10 minutes.
10. Peel and cut the potatoes into fries.
11. Fry the potatoes in oil until golden brown.
12. Serve the pork tenderloin with the sauce and french fries.

## Source

- Original video: https://www.instagram.com/reel/DKCG7iSMIie/?igsh=MWp6MG9yeGptbzZiMA==
- Recipe page: https://www.cliprecipe.com/recipe/bdff2a6b-dcde-4215-85ef-9cca613bbf36
- Extracted: 2025-05-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt