PORK FILLET IN WHISKEY
Very simple to make, but very tasty and warming. Another typically Spanish dish, which I normally serve in the pan in the middle of the table, accompanied by lots of fresh French bread for dipping. A simple green salad is perfect as a side dish, or the more typical sliced tomato and cucumber, drizzled in olive oil and sprinked with coarse-ground sea salt and freshly ground black pepper.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix the olive oil with the whiskey in a shallow pan. Add garlic and seasoning and squeeze the lemon into the mixture.
- Slice the pork fillet into 1 inch slices. Flatten with fingers and add to the marinade.
- If the marinade does not cover the meat, add more oil and whiskey in equal measures until it does.
- Allow to marinate for 3 hours.
- Heat a frying pan until very hot. Remove the pork from the marinade and, a few pieces at a time, sear each side in the hot pan.
- Meanwhile, heat the marinade over a high flame.
- Once all pork is seared, return to marinade pan and continue to cook until pork is as desired.
- Serve in the pan in the centre of the table with plenty of crusty bread for dipping.
Nutrition Facts : Calories 525.6, Fat 37.2, SaturatedFat 6.1, Cholesterol 71.4, Sodium 59.3, Carbohydrate 2.2, Fiber 0.7, Sugar 0.1, Protein 24.2
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