Solomillo al Whiskey

Ingredients

Pork tenderloin

1 pound, cut into thick slices

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Whiskey

1/2 cup

Chicken broth

1 cup

Instructions

1. Begin by cutting the pork tenderloin into thick slices, approximately 1-inch thick. Season generously with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the pork slices in a single layer, being careful not to crowd the pan. Fry for about 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the pork from the pan and set aside on a plate.
3. In the same skillet, reduce the heat to medium-low and add the minced garlic. Sauté for about 1-2 minutes, or until fragrant, being cautious not to burn the garlic.
4. Next, pour in the whiskey and allow it to reduce for 3-4 minutes, scraping up any brown bits from the bottom of the pan to enhance the flavor.
5. Return the pork to the skillet and pour in the chicken broth. Bring the mixture to a simmer and let it cook for about 20 minutes, stirring occasionally, until the sauce thickens and coats the pork.
6. Serve the Solomillo al Whiskey hot, spooning the savory sauce over the pork slices for an extra burst of flavor.