Portuguese Pork Tenderloin Recipe with Whisky Sauce
You will love this 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:
With all your ingredients and equipment gathered, you are ready to get started!
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.
Recipe Tips
- When searing the pork tenderloin, make sure the olive oil is hot enough before adding the meat. This will help create a nice brown crust and seal in the juices. You can test the oil by adding a small piece of garlic; if it sizzles immediately, the oil is ready.
- For a deeper flavor in your whisky sauce, consider adding a tablespoon of brown sugar or honey while the sauce simmers. This will balance the acidity of the lemon juice and enhance the overall taste of the dish.
- Avoid overcooking the pork tenderloin by using a meat thermometer. The internal temperature should reach 145°F (63°C) for the perfect doneness. After removing it from the heat, let it rest for 5-10 minutes before slicing to retain the juices.
Adapted from a Recipe by: Bon Viveur
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the pork tenderloin with another type of meat?
Yes, you can substitute pork tenderloin with chicken breast or turkey tenderloin. However, cooking times may vary as chicken and turkey require different cooking durations to ensure they are properly cooked.
How should I store the leftovers of this dish?
Store any leftover pork and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a skillet over medium heat until warmed through, adding a splash of chicken broth if the sauce has thickened.
What can I use instead of whiskey in the sauce?
If you prefer not to use whiskey, you can substitute it with apple cider vinegar or chicken broth for a non-alcoholic option. For a similar flavor profile, try using a combination of grape juice with a splash of vinegar.
Recommended Drink Pairings
Wine
Portuguese: Douro Red - This wine's rich fruit flavors and balanced acidity complement the savory notes of the pork and the depth of the whisky sauce.
General: Pinot Noir - A light-bodied red wine like Pinot Noir offers bright acidity and fruitiness that pairs well with pork dishes and enhances the flavours of the meal.
Beer
Portuguese: Super Bock - This popular lager is crisp and refreshing, making it a great match for the richness of the pork tenderloin.
General: Amber Ale - An amber ale with its caramel malt sweetness and moderate bitterness complements the savory elements of the dish beautifully.
Other Beverages
Whiskey Sour: This cocktail's citrus notes and slight sweetness enhance the whisky sauce while providing a refreshing contrast to the dish.
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