Total Time
Prep 10 mins
Cook 10 mins

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.

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.


Most Helpful

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.

Choppy-choppy July 30, 2008

A fantastic recipe that the whole family enjoyed! I used a pork tenderloin sliced and pounded thin, and I made less marinade than the recipe called for since I didn't have enough Whisky on hand and just made sure to turn the pork a few times while marinating. It still turned out well and I will be making this again. Goes well with the authors recipe for saffron leek mashed potatoes!

Denise J November 12, 2006

I am giving this recipe 4 stars because hubby really liked it but I didn't like it at all. I used 350g pork fillet for two of us and halved the marinade. I could have easily reduced the amounts further and wish I had for the whiskey. It was a very overpowering taste! It was very easy to make. I would make it again as a 'meat-side-dish' when I am having veggie dinner-parties and not eating meat but other than that not at all.

dimensionally transcendental January 12, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a