Whisky Pork Tenderloin with Garlic and Lemon

Why You’ll Love This Recipe

• Classic Andalusian flavor: garlicky, bright with lemon, and warmed by whisky.
• Fast weeknight timing with restaurant-quality results.
• Uses one skillet and simple pantry staples.
• That glossy pan sauce loves crispy fries.

Grocery List

• Produce: Garlic, flat-leaf parsley, lemons, russet potatoes (if making fries)
• Dairy: Unsalted butter
• Pantry: Pork tenderloin, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes (optional), whisky, low-sodium chicken stock, frozen fries (optional)

Full Ingredients

For the pork and whisky–garlic sauce

• 1.25 lb (570 g) pork tenderloin, trimmed and cut into 1-inch (2.5 cm) medallions
• 1 1/4 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil, divided
• 12 large garlic cloves (about 50 g), thinly sliced
• Pinch red pepper flakes (optional)
• 1/2 cup (120 ml) whisky
• 1/2 cup (120 ml) low-sodium chicken stock
• 2 tbsp fresh lemon juice (from about 1/2 lemon), plus extra wedges to serve
• 1 tsp lemon zest (optional)
• 1 tbsp (14 g) cold unsalted butter
• 2 tbsp finely chopped flat-leaf parsley
• Optional for thicker sauce: 1 tsp cornstarch mixed with 1 tbsp water (slurry)

For the fries (optional; choose one)

• Frozen fries: 1–1.5 lb (450–680 g) thin-cut frozen fries
• Quick oven fries: 2 lb (900 g) russet potatoes, cut into 1/3-inch (8–9 mm) batons; 3 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp smoked paprika (optional)

Step-by-Step Instructions

Step 1: Prep and season the pork

Trim the tenderloin of any silver skin and cut into 1-inch (2.5 cm) thick medallions. Pat very dry with paper towels. Season all over with 1 tsp kosher salt and the black pepper. Let sit at room temperature for 10 minutes while you slice the garlic and prep the pan; this helps the seasoning penetrate and promotes even cooking.

Step 2: Start the fries (optional)

For frozen fries: Preheat the oven to 425°F (220°C). Spread fries on a preheated baking sheet and bake 20–25 minutes, shaking once halfway, until crisp.

For quick oven fries: Preheat to 450°F (232°C). Soak cut potatoes in cold water for 15 minutes, drain, and dry very well. Toss with 3 tbsp oil, 1 tsp salt, and smoked paprika if using. Lay on a hot baking sheet and roast 30–35 minutes, flipping once, until deeply golden.

Step 3: Sear the medallions

Heat 2 tbsp olive oil in a large heavy skillet (12-inch/30 cm) over medium-high until shimmering. Add the pork in a single layer without crowding. Sear 2–3 minutes per side until well browned and just cooked through (target 140°F/60°C in the center). Transfer to a warm plate and tent with foil; the temperature will rise to about 145°F/63°C while resting.

Step 4: Soften the garlic

Lower the heat to medium and add the remaining 1 tbsp olive oil. Add the sliced garlic and cook, stirring frequently, for 2–3 minutes until fragrant and just turning pale gold at the edges. Do not let it brown deeply. Add a pinch of red pepper flakes if you like gentle heat.

Step 5: Deglaze with whisky and lemon

Carefully pull the skillet off the heat. Add the whisky and lemon juice, then return to medium-high. The mixture may bubble vigorously. Scrape up the browned bits from the pan with a wooden spoon. Simmer 1–2 minutes to reduce and cook off the sharp alcohol aroma. Stir in the chicken stock (add the cornstarch slurry now if you prefer a thicker glaze).

Step 6: Reduce to a glossy pan sauce

Maintain a lively simmer for 4–6 minutes until the liquid reduces by about half and looks slightly syrupy. Swirl in the cold butter and remaining 1/4 tsp kosher salt to finish the sauce; it should turn shiny and cohesive. Taste and adjust lemon or salt as needed.

Step 7: Coat the pork, garnish, and serve

Return the pork and any accumulated juices to the skillet, turning to coat in the sauce for 1–2 minutes until warmed through and at least 145°F/63°C in the center. Off the heat, shower with chopped parsley (and lemon zest if using). Plate with hot fries and spoon plenty of the whisky–garlic sauce over the top. Serve immediately with extra lemon wedges.

Pro Tips

• Keep the garlic pale gold, not brown; burnt garlic turns bitter and will dominate the sauce.
• Use a wide, heavy skillet so the pork sears instead of steams and the sauce reduces quickly.
• Remove the pan from heat before adding whisky to avoid flare-ups; return to heat to reduce.
• Butter at the end gives the sauce restaurant-style gloss; keep it cold so it emulsifies properly.
• For the crispiest fries, preheat the baking sheet and don’t overcrowd.

Variations

• Brandy or sherry: Swap whisky for Spanish brandy or dry fino sherry for a classic Seville vibe.
• Creamy finish: Stir in 2–3 tbsp heavy cream after reducing the sauce for a velvety twist.
• Smoky paprika: Add 1/2 tsp smoked paprika with the garlic for gentle warmth and color.

Storage & Make-Ahead

Leftover pork with sauce keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or stock until warm; avoid boiling to keep the pork tender and the sauce glossy. The sauce also freezes well for up to 2 months; thaw overnight in the fridge and reheat gently. Slice garlic and cut the pork into medallions up to 24 hours ahead; cover and refrigerate. Fries are best cooked to order.

Nutrition (per serving)

Approximate (without fries): 430 calories; 33 g protein; 24 g fat; 7 g carbohydrates; 0 g fiber; 520 mg sodium. Nutrition will vary based on exact ingredients and reduction level.