Pork Fillet in Whiskey

READY IN: 20mins
Recipe by Snowbunny Andorra

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.

Top Review by Choppy-choppy

This is a very tasty way of preparing pork fillet. The olive oil keeps it moist and the lemon gives it some zing. I reduced the amount of whiskey and oil to 200ml each and it still made plenty of marinade, if you use a plastic bag it marinates a lot better than in a dish or tray. I think that 150ml ea for the whiskey and oil would be sufficient.

Ingredients Nutrition


  1. Mix the olive oil with the whiskey in a shallow pan. Add garlic and seasoning and squeeze the lemon into the mixture.
  2. Slice the pork fillet into 1 inch slices. Flatten with fingers and add to the marinade.
  3. If the marinade does not cover the meat, add more oil and whiskey in equal measures until it does.
  4. Allow to marinate for 3 hours.
  5. 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.
  6. Meanwhile, heat the marinade over a high flame.
  7. Once all pork is seared, return to marinade pan and continue to cook until pork is as desired.
  8. Serve in the pan in the centre of the table with plenty of crusty bread for dipping.

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