Solomillo al whisky is a Sevillian tapa of sirloin in a whisky sauce, served with potatoes at Taberna Coloniales and listed as a punta at Las Teresas.

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.

Where to eat Solomillo al Whisky in Seville

3 editor picks for Solomillo al Whisky in Seville, ranked by editorial score. All Seville signature dishes · Solomillo al Whisky across every city.

  • Taberna Coloniales

    Order Solomillo al whisky with potatoes and the homemade croquettes, as one guest on its site ordered them.

    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.

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  • Las Teresas

    Order The punta de solomillo al whisky, or the morcón ibérico de bellota.

    Las Teresas, at Calle Santa Teresa 2 in Seville, lists morcón ibérico de bellota and punta de solomillo al whisky among its dishes, open every day.

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  • Bodeguita Antonio Romero

    Try Punta de solomillo, the house classic

    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.

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Make it at home

Serves 420 minEasy

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

  1. Season pork medallions with salt and pepper.
  2. Heat olive oil in a wide pan over high heat until shimmering.
  3. Add pork medallions in a single layer; sear 90 seconds per side. Remove and rest on a plate.
  4. Reduce heat to medium; add crushed garlic to the pan. Fry 30 seconds until fragrant but not coloured.
  5. Pour in whisky; let it bubble and reduce by half, scraping the pan to lift the fond.
  6. Add lemon juice and any pork juices from the resting plate. Reduce until the sauce coats a spoon, about 90 seconds.
  7. Return pork to the pan and toss in the sauce.
  8. Serve hot, two medallions per toasted bread slice with sauce spooned over.

Editor tip. Iberico tenderloin gives the canonical depth; standard pork tenderloin works but needs less searing time. Do not skip the bread for mopping.

Common allergens: Gluten.