Solomillo a la pimienta

This recipe called solomillo a la pimienta is a pretty delicious way of eating pork sirloin. It can be found in any Andalusian restaurant served with potatoes. Here is how to make it.

solomillo a la pimientaSolomillo a la pimienta
Servings: 4
Cooking time: 30 min
Difficulty: easy to medium


  • 1 piece of pork sirloin, approx. 500 g
  • 1 onion
  • 2 cloves of garlic
  • 60 ml of whiskey (more if you are not frugal, if not, add some more water)
  • black pepper, whole and grround
  • 150 ml of heavy cream
  • salt to taste
  • olive oil for frying (generous 5-6 tbsp)


  1. Cut the sirloin into thick round slices.
  2. In a saute pan, start frying them in the hot oil on medium heat, until it browns on one side, 3-4 min. You can salt the meat on the uncooked part.
  3. I usually cover it with this IKEA cover so that the oil won’t splash as much.
  4. Turn it on the other side and cook it until it browns. Salt it on this side as well.
  5. Put the meat aside.
  6. In the same pan start sauteing the cubed onion until golden and then add the diced garlic too.
  7. Once they are soft add the whiskey.
  8. Pour the mixture into a tall glass and blend until smooth.
  9. Move it back to the pan and add the heavy cream as well as the whole and ground pepper.
  10. Put back the meat together with the juices and cook only until the meat warms up.
  11. It is ready to be served with whatever side dish you want. I opted here for buttered broccoli, but it can be anything.