From Seville, we're delighted to share a sensational recipe. You can find it in many bars, taverns, and inns in the Andalusian capital, and we wanted to share it with you. We have many things in common with Seville, of course, and culinary excellence is one of them. Here's the recipe, courtesy of the blog www.mercadocalabajio.com .
Ingredients for 2 people: 1 Iberian pork tenderloin , 1 small onion (optional), half a lemon , 125 ml of whisky (any kind will do), a little water , 5-6 cloves of garlic (use small ones, they will be better), extra virgin olive oil , salt , pepper and a large potato for frying.
Preparation : Trim the fat from the tenderloins and slice them into medallions. Add a little oil or butter to a large frying pan . Brown the tenderloin without salt . Set aside. Finely dice the onion . Crush the garlic . Sauté everything well.
Squeeze the lemon . Take half a glass of whiskey. Pour it in and let it reduce. If you flambé, remove the garlic while there's still a flame. Once it has reduced, add the juices from the sirloin . And add the lemon juice with a little water , about a shot glass.
Lower the heat and let the garlic cook thoroughly. Meanwhile, fry the potatoes in plenty of olive oil . Once the sauce has thickened and the garlic is cooked through (about 7-10 minutes)...
Add the meat and turn up the heat. Just a quick sear with the sauce , stir, and turn off the heat. In this case, we're aiming for tenderness and juiciness, not overcooking.
A generous grind of pepper —because we, like David de Jorge , love pepper —and that's it. Don't forget the fries on the side.
