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Pork in Whiskey — traditional dish from Seville, Spain
Main course Meat

Food Flavour DNA

Nutritional Values

🔥520kcal
💪33gProtein
🌾2gCarbs
🥑40gFat
🌿—Fibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Pork in Whiskey

How to order / say it
Say it Solomillo al whisky — [soh-loh-ME-lyo al wehs-KEE]
Order I'll have the solomillo al whisky, please.
Locally Voy a tomar el solomillo al whisky, por favor.
Say locally

Tender pork loin cooked in a rich whiskey and garlic sauce.

Why try it?

This dish reflects Seville's fondness for bold flavors and ingenious use of accessible ingredients, showcasing the clever fusion of traditional methods with an international touch through whiskey.

How it tastes

The succulent pork is complemented by a robust sauce, balancing the smoky essence of whiskey with the richness of garlic. The dish is aromatic and slightly sweet, served with its juices or mashed potatoes.

Origin & History — first documented: 1950

Solomillo al whisky emerged in Seville in the mid-20th century as a creative twist on traditional Spanish pork recipes. Its subtle hint of whiskey brought an exotic flair that quickly became embraced by locals.

Recipe

Ingredients

  • 🥩 500 g pork loin
  • 🍷 50 ml whiskey
  • 🧄 4 cloves garlic
  • 🫒 30 ml olive oil
  • to taste salt
  • 🧂 to taste black pepper
  • 🌿 10 g parsley

Method

  1. 1 Season the pork loin with salt and black pepper.
  2. 2 Sear the pork until golden brown in a hot pan with olive oil.
  3. 3 Add minced garlic and whiskey, let the alcohol evaporate.
  4. 4 Simmer until the pork is tender, garnish with chopped parsley.

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All Europe recipes — Spain — Seville — Pork in Whiskey
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