Date Night · Spanish
Solomillo al Whisky
Pork medallions are cooked until tender and finished in a rich, velvety reduction of whisky and garlic.
Why This Works
The acidity of the lemon juice cuts through the sweetness of the whisky, preventing the reduction from becoming too heavy or syrupy.
The Upgrade
Whisk in a knob of cold butter at the very end to give the sauce a glossy, restaurant-quality shine.
Chef's Secret
Michelin TechniqueSear the pork in small batches to ensure the pan stays hot; if the pan cools down, the pork will steam rather than brown.
Ingredients
Total time including resting: 40 min
Directions
Season pork medallions with salt and pepper. Heat olive oil in a skillet over high heat.
Sear the pork for 3 minutes per side until browned, then remove and set aside on a plate.
6 minReduce heat to medium. Add garlic and cook until light brown, about 2 minutes.
2 minDeglaze the pan with whisky, scraping up the browned bits, and simmer until reduced by half, 3 minutes.
3 minAdd beef stock and lemon juice, simmering for 5 minutes until the sauce coats the back of a spoon.
5 minReturn the pork to the skillet for 1 minute to finish cooking and coat in the sauce.
1 minWine Pairing
Syrah
Red Wine
The BottleBodegas Volver Tarima Hill
A dense, spicy Syrah holds its own against the weight of a whisky reduction and pork fat. Its dark berry intensity and hint of black pepper marry seamlessly with the charred garlic and savory reduction.
Nutrition per Serving
420
calories
38g
protein
4g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Sautéed Green Beans
Flash-fry green beans with garlic for a crisp vegetable side that pairs perfectly with the pork reduction.
Ingredients
Directions
Bring a large pot of salted water to a boil and prepare an ice bath.
Blanch green beans for 2 minutes until vibrant and crisp-tender, then immediately shock in the ice bath to halt cooking.
Thoroughly pat the beans dry with a clean kitchen towel to ensure proper searing.
Heat olive oil in a heavy-bottomed skillet over high heat until shimmering.
Add beans and sear undisturbed for 2 minutes to achieve a slight char, then toss in garlic for 60 seconds until fragrant.
Remove from heat, season with salt, pepper, and lemon zest, and serve immediately alongside the pork.
Side Dish
Creamy Mashed Potatoes
Prepare quick mashed potatoes to act as a smooth foundation for the velvet whisky sauce.
Ingredients
Directions
Place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until fork-tender, approximately 15 minutes.
Drain thoroughly and return potatoes to the hot pot over low heat for 1 minute to evaporate excess moisture.
Pass the potatoes through a fine-mesh ricer into a clean mixing bowl.
Fold in the cubed butter gently until fully incorporated.
Gradually whisk in the warm heavy cream until the texture is silken and aerated.
Season with salt to taste and serve immediately as a foundation for your sauce.
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