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.
- 1 lb pork fillet, trimmed
- 150 ml whiskey
- 150 ml extra virgin olive oil
- 3 garlic cloves, sliced
- 1⁄2 lemon
- salt & freshly ground black pepper
Directions See How It's Made
- Mix the olive oil with the whiskey in a shallow pan. Add garlic and seasoning and squeeze the lemon into the mixture.
- Slice the pork fillet into 1 inch slices. Flatten with fingers and add to the marinade.
- If the marinade does not cover the meat, add more oil and whiskey in equal measures until it does.
- Allow to marinate for 3 hours.
- 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.
- Meanwhile, heat the marinade over a high flame.
- Once all pork is seared, return to marinade pan and continue to cook until pork is as desired.
- Serve in the pan in the centre of the table with plenty of crusty bread for dipping.