Spanish Pork in Whiskey Sauce (Solomillo Al Whisky)

Last Updated on February 26, 2026 by Emma Fajcz | Published: September 30, 2020

The best Spanish sauces are also the simplest! They’re relatively easy to make and require just a handful of pantry staples. This Spanish-style pork in whiskey sauce recipe is no different. This mouthwatering sauce is a staple of the Seville tapas scene, where you’ll often find it ladled over solomillo, or pork sirloin. It’s a great way to bring the flavors of Andalusia into your kitchen!

Want to try more authentic foods from Seville? Don’t miss the most popular tapas in Seville! And if you’re planning a trip to Spain soon, save our list of the best restaurants in Seville for lots of tasty ideas.

Quick Look at the Recipe

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Dietary Info: Solomillo al whisky is vegan as long as it not cooked/served with pork or other meat.
• Calories: 550 calories per serving (including pork)
• 9 Ingredients
• Method: Stovetop
• Flavor & Texture: The whisky sauce is creamy and smooth with an incredible flavor from the whisky, garlic, and lemon, and tastes wonderful when paired with the crispy pork.

Why You’ll Love This Recipe

• Ready in Less Than 30 Minutes: This recipe is so easy to make and requires little prep, so it’s ready to eat in under 30 minutes.
• Authentic Seville Recipe: Get a taste of Seville at home with this authentic recipe.
• Adaptable for Vegans/Gluten Free: Omit the pork and serve over vegetables for vegans; for a GF version, use cornstarch or arrowroot to thicken the sauce.

Secret Origins of Spanish Pork in Whiskey Sauce

Nobody really knows where whiskey sauce comes from, or how it came to be such a classic in Seville. The legends behind this local staple are almost as numerous as the variations on the recipe itself!

Some say it all started when a cook ran out of the wine they were using and decided to substitute whiskey instead. Others claim it was a more thought-out dish that came about as a result of an experiment in modernity. The stories are countless, but ever since this sauce started making an appearance on bar menus throughout Seville in the 1970s, it’s been a must-try.

Ingredients

You don’t need anything fancy to make a delicious solomillo al whisky! Grab these key ingredients, and you’ll be ready to make this wonderful Spanish sauce in no time.

• Lemon Juice: Use freshly squeezed juice from lemons rather than the bottled variety for the best flavor. Use a citrus reamer or press to make juicing the fruit easy.
• Garlic Cloves: You’ll need 6 large fresh garlic cloves with the skins on for this recipe. Simply smash them with a heavy bottle, rolling pin, or meat mallet to release their flavor.
• Olive Oil: Use good quality Spanish olive oil for the best flavor! It’s a healthy oil that we can’t use enough in Spain.
• Flour: You’ll need just a few teaspoons of all-purpose flour to thicken the sauce.

See recipe below for full information on ingredients and quantities.

Recipe FAQs

What is solomillo al whisky?
Solomillo al whisky is a classic dish from Seville in southern Spain. It’s made with pork tenderloin (solomillo de cerdo) simmered in a bold garlic-whisky sauce. The pork is typically sliced into medallions, quickly seared, then finished in a sauce made with whisky, garlic, lemon juice, olive oil, and stock. It’s traditionally served with crispy fried potatoes.

What does solomillo al whisky taste like?
Solomillo al whisky has a rich, savory, and slightly tangy flavor. The garlic is prominent, while the whisky adds depth and warmth rather than a strong alcohol taste. The alcohol cooks off, leaving a subtle caramelized note. Lemon juice brightens the sauce, balancing the richness of the olive oil and pork. The overall result is bold, garlicky, and comforting.

What cut of meat goes with solomillo al whisky?
The traditional cut is pork tenderloin (solomillo de cerdo), which is lean, tender, and cooks quickly. Its mild flavor absorbs the garlicky whisky sauce beautifully. While pork tenderloin is the authentic choice, pork loin medallions can be substituted in a pinch, though they may be slightly less tender.

Serving Spanish Pork in Whisky Sauce

As for how to use and eat whiskey sauce, the possibilities are endless! Here in Seville, we usually eat it in the form of solomillo al whisky, or pork sirloin, which is what this recipe makes. However, you can also try it with shrimp, chicken, any other protein, or even as a rich and flavorful gravy for mashed potatoes.

Expert Tips

• Our whiskey sauce recipe requires fewer ingredients than many others. But as with all Spanish recipes with a short ingredient list, the trick lies in ensuring that each and every one is of the highest quality possible. We’re talking good garlic and fresh lemon juice (from an actual lemon—not the pre-squeezed bottle you can buy at the store!).
• There’s no need to go out and splurge on the most expensive bottle of scotch you can find; but try not to make it the cheapest bottle of bottom-shelf whiskey available, either.
• Bring the pork to room temperature before cooking; letting it sit out of the fridge for about 30 minutes should be good.

Spanish-Style Pork in Whiskey Sauce

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2
• Calories: ~550 calories per serving
• Author: Devour Tours
• Course: Dinner
• Cuisine: Spanish

Ingredients

• 1 pork sirloin, sliced into fillets (8 oz or 400g)
• salt, to taste
• black pepper, to taste
• 1 tablespoon extra virgin olive oil
• 6 garlic cloves, unpeeled and smashed
• 2 tablespoons freshly squeezed lemon juice
• 1–2 teaspoons all-purpose flour
• 1 cup whiskey (240 ml)
• 1 cup chicken stock (240 ml)
• French fries, for serving

Instructions

Browning the Meat

1. Season the pork fillets with salt and pepper. Add olive oil to a large skillet (enough to coat the bottom) and heat over medium-high heat.
2. Once the oil is warm, add the unpeeled, smashed garlic cloves and pork. Brown the meat on both sides to your taste.
3. Remove the meat from the pan and set aside. Keep the liquid in the skillet.

Making the Sauce

1. Lower the heat to medium and add the lemon juice to the skillet, stirring briskly. Mix the flour and whiskey in a cup, then pour into the skillet, whisking constantly. Let the sauce cook for a couple minutes, whisking frequently to prevent lumps.
2. Add the stock. Let simmer, stirring occasionally, until the sauce has thickened. Add more flour if necessary to thicken the sauce to your desired consistency.
3. When the sauce has thickened to your liking, add the meat back into the skillet and heat until warmed through.
4. Serve over french fries for a sevillano-style experience at home.

Notes

• Use high-quality ingredients for the best results.
• Bring the pork to room temperature before cooking; let it sit out of the fridge for about 30 minutes.
• Always use freshly squeezed lemon juice for the best flavor.

Taste the Best of Seville on Tour

Hungry for more great sevillano cuisine? Join us on our Ultimate Seville Food Tour! We’ll take you off the beaten path and into the life of a local for a morning. That means a shopping trip at the market, popping into a beloved tapas bar for a bite, picking up sweet treats from a few surprising locales, and everything in between. Along the way, you’ll meet the proud families who have been perfecting their crafts for generations and get a sense of what it really means to call Seville home.

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– Vicki on Tripadvisor