History
Visita Sevilla names solomillo al whisky, with the montadito de pringa, as one of the tapas that let a visitor taste the city's history. Taberna Coloniales lists it as a tapa and serves it with potatoes, Las Teresas lists a punta de solomillo al whisky, and Bodeguita Antonio Romero pairs a Rioja with its solomillo al whisky. We found no page that dates the dish or says who invented it.
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Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Common allergens: Gluten
Make it at home
Ingredients
- 400g pork tenderloin (solomillo iberico if available), sliced into 1cm medallions
- 4 garlic cloves, peeled and crushed
- 60ml Spanish whisky (or brandy de Jerez)
- Juice of 1 lemon
- 30ml extra virgin olive oil
- Sea salt, freshly ground black pepper
- 8 slices crusty bread, toasted, for serving
Method
- Season pork medallions with salt and pepper.
- Heat olive oil in a wide pan over high heat until shimmering.
- Add pork medallions in a single layer; sear 90 seconds per side. Remove and rest on a plate.
- Reduce heat to medium; add crushed garlic to the pan. Fry 30 seconds until fragrant but not coloured.
- Pour in whisky; let it bubble and reduce by half, scraping the pan to lift the fond.
- Add lemon juice and any pork juices from the resting plate. Reduce until the sauce coats a spoon, about 90 seconds.
- Return pork to the pan and toss in the sauce.
- Serve hot, two medallions per toasted bread slice with sauce spooned over.
Tip from the editors. Iberico tenderloin gives the canonical depth; standard pork tenderloin works but needs less searing time. Do not skip the bread for mopping.
Where to eat solomillo al whisky
Solomillo al Whisky in Seville
Taberna Coloniales ★ 4.3
Taberna Coloniales, at Plaza Cristo de Burgos 19 in Seville, grew from a shop selling colonial goods into one of the most typical corners of the city.
OrderSolomillo al whisky with potatoes and the homemade croquettes, as one guest on its site ordered them.
TipThe San Pedro branch takes no reservations: tables go in order of arrival, and groups and other queries go through the web form.
Las Teresas ★ 4.5
Las Teresas, on Calle Santa Teresa in Seville, serves lomito ibérico de bellota and cinta lomo ibérico adobado, with opening hours from morning until late.
OrderThe lomito ibérico de bellota, or the cinta lomo ibérico adobado.
TipOpen Monday to Sunday from 10:00 to 1:00; the list includes morcón ibérico de bellota and punta de solomillo al whisky.
Bodeguita Antonio Romero ★ 4.4
Bodeguita Antonio Romero on Calle Antonia Diaz, in Arenal, is where it all began in 1994, with Andalusian tapas, a bar, tables and a terrace.
TryPunta de solomillo, the house classic
TipStand at the bar for a caña and a tapa de pringá, or sit down for a Rioja with solomillo al whisky.
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