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 pimienta
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)
- Cut the sirloin into thick round slices.
- 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.
- I usually cover it with this IKEA cover so that the oil won’t splash as much.
- Turn it on the other side and cook it until it browns. Salt it on this side as well.
- Put the meat aside.
- In the same pan start sauteing the cubed onion until golden and then add the diced garlic too.
- Once they are soft add the whiskey.
- Pour the mixture into a tall glass and blend until smooth.
- Move it back to the pan and add the heavy cream as well as the whole and ground pepper.
- Put back the meat together with the juices and cook only until the meat warms up.
- It is ready to be served with whatever side dish you want. I opted here for buttered broccoli, but it can be anything.