Pork Tenderloin in Whisky Sauce
Pork tenderloin medallions with the classic garlic, whisky and lemon sauce of Seville bars.
- Total
- 25 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- pork tenderloin2
- garlic clove1
- whisky3.5 fl oz
- lemon1
- chicken broth0.75 cup
- flour1 tsp
- olive oil5 tbsp
- salt1 tsp
- black pepper1 pinch
Method
- 1
Cut the pork tenderloin into 2 cm medallions and season with salt and pepper.
- 2
Brown the peeled, sliced cloves of the garlic head in the olive oil over low heat. Remove them.
- 3
Turn up the heat and brown the medallions 2 minutes per side.
- 4
Add the flour, stir, pour in the whisky and lemon juice and reduce 2 minutes.
- 5
Add the chicken stock and fried garlic and cook 5 minutes, until the sauce binds.
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