Portuguese Pork Tenderloin Recipe with Whisky Sauce
Deliver restaurant-quality results at home with this exceptional Portuguese pork tenderloin recipe. When you want authentic traditional Portuguese pork recipes, this highly requested dish hits every mark. The tender pork medallions in whisky sauce combine robust garlic notes and smooth whisky for an unforgettable flavor profile that perfectly answers your search for an impressive weekend dinner.
Ingredients
Equipment:
Directions
- Trim any excess fat from the tenderloin and cut it into medallions.
- Season with salt and freshly ground black pepper.
- Leave the garlic cloves unpeeled.
- Cut half of them lengthwise and crush the remaining four with a knife.
- Heat the 30g (2 tbsp) of olive oil in a skillet and sear the medallions for 1 minute per side.
- In a saucepan, heat the 125ml (1/2 cup) of olive oil and sauté the garlic for 3 minutes.
- Increase the heat, add the 150ml (2/3 cup) of whiskey, and let it boil for 3 minutes.
- Pour in the 200ml (3/4 cup + 1 tbsp) of chicken broth, 20ml (4 tsp) of lemon juice, and a pinch of salt.
- Cook over medium-high heat for 10 minutes.
- Add the pork medallions along with any juices they released.
- Stir and cook over low heat for 5 more minutes.
- Plate the pork with the sauce and serve with fries.
Adapted from a Recipe by: Bon Viveur
Nutritional Facts (Per Serving)
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