Tenderloin in Whisky | Thermomix Recipe

Prep Time: 15 minutes | Cook Time: 27 minutes | Total Time: 42 minutes | Servings: 4 | Recipe Categories: Main Dish
Cuisine: Spanish

Nutrition Facts (per serving):

Calories: 350 kcal | Fat: 22 g | Carbs: 6 g | Protein: 30 g

A Delicious Spanish Classic

Tenderloin in Whisky is one of the most beloved tapas you can enjoy within the rich culinary landscape of Seville. Interestingly, despite its name, this dish was originally made with cognac instead of whisky. However, the flavor profile remains intact, delivering the same incredible taste you’ll love to savor.

What makes this dish truly remarkable is that it’s super easy to make and requires just a handful of ingredients. You likely have whisky, pork tenderloin, and the other essentials in your kitchen already!

Often enjoyed as a tapa, we’ve opted to elevate this tenderloin recipe to a main course: just add a little bread to soak up that delicious sauce, and you’ll have a meal that’s both simple and impressive. Ready to dive in and learn how to make this delightful dish with your Thermomix? Let’s go!

Ingredients

• 1 lb pork tenderloin (about 2 pieces)
• 2 tbsp olive oil (plus more if needed)
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 1/2 cup sliced garlic (about 4-5 cloves)
• 2 tbsp all-purpose flour
• 1 cup dry white wine
• 1 cup whisky (preferably a smooth variety)
• 1 cup water
• 1 beef bouillon cube

Instructions

1. Marinade the Tenderloins:

• Season the tenderloin with salt, pepper, and garlic powder.
• Let it rest for 20 minutes to absorb the flavors.

2. Sear the Tenderloins:

• In a heavy saucepan over high heat, add a drizzle of olive oil and sear the tenderloins until they are nicely browned on all sides. Set aside.

3. Prepare the Sauce Base:

• In the Thermomix bowl, add the olive oil used for searing (fill up to 1/4 cup if necessary).
• Add the sliced garlic and cook for 12 minutes at 212°F (100°C) on Speed 1.
• To enhance the aroma, cook for an additional 5 minutes at Varoma temperature on Speed 1.

4. Thicken the Sauce:

• Stir in the flour and sauté for 1 minute at 212°F (100°C) on Speed 1.
• Then, add the white wine and whisky. Cook for 4 minutes at Varoma temperature on Speed 1, without the measuring cup to help evaporate the alcohol.

5. Finalize the Sauce:

• Pour in the water and add the beef bouillon cube.
• Cook for 5 minutes at Varoma temperature on Speed 1, this time with the measuring cup in place.

6. Combine the Dish:

• In a deep saucepan or skillet, mix the tenderloins with the prepared sauce.
• Simmer over medium heat for 15 minutes, covered, stirring occasionally to allow the sauce to thicken and flavors to meld together.

Tips

• Serving Suggestions:

  • Papas a lo Pobre: Slice potatoes thinly and sauté them with garlic, onion, and bell peppers for a delicious side.
  • Steamed Veggies: Broccoli, carrots, or asparagus add freshness and balance to the meal.
  • White Rice: Perfect for soaking up every drop of that flavorful sauce!
• Cooking Tips for Perfect Results:
  • Getting a good sear: Browning the tenderloin before simmering ensures juiciness and deep flavor.
  • Meat Variations: Feel free to substitute pork tenderloin with chicken breasts or beef tenderloin as per your preference.
  • Adjusting Consistency: If you prefer a thicker sauce, simply add a bit more flour or cook uncovered for the final minutes.

Now you’re ready to impress your family and friends with this easy Thermomix dinner that’s sure to become a favorite! Enjoy your culinary adventure!