They say "to each their own," but in Seville, when it comes to Solomillo al Whisky (Pork Tenderloin in Whisky Sauce), certain things are non-negotiable. If you’re visiting from abroad, you might be surprised to see this dish on almost every chalkboard in the city center. But here’s the thing: this gastronomic gem is exclusive to our city. Outside Seville, it’s almost a myth; here, it’s a ritual.

The Authentic Recipe: The Secret Is the Whole Garlic

Many try to replicate it, but the traditional recipe has its own set of rules. While every kitchen adds its unique touch, true authenticity is recognized by one fundamental detail: the garlic must be left whole.

When fried just right, the garlic cloves provide a creamy texture and an aroma that, when combined with whisky and lemon, creates a sauce where bread (always high-quality!) is mandatory. If the garlic isn’t there, present and whole, the dish loses its soul.

Where to Try Solomillo al Whisky

In Seville, no authentic bar worth its salt would dream of not offering this dish. A true classic you cannot miss is the solomillo at Cafetería Rioja, where it is rumored that the "Mantecao" (which we’ll explain later) was born.

If you’re looking for a bar with a terrace, more menu options, and the perfect execution of this dish, you must visit Pepe Hillo. They are known for serving one of the best solomillos al whisky in all of Seville. The key isn’t just the sauce; it’s the quality of the meat and the precise cooking point that keeps it tender, bathed in a balanced sauce that practically begs you to dip your bread until the plate shines.

 

The Famous "Mantecaito": The Close Relative

We cannot talk about solomillo al whisky without paying tribute to the Mantecaito. For those who prefer a sandwich format, this montadito is a local religion. It consists of solomillo, its whisky sauce, and French fries tucked right inside the bread. It’s the perfect quick, hot bite to keep you energized as you explore the streets of the city center.

Are you up for the challenge?

We’ve included the recipe for Solomillo al Whisky for those brave enough to try it at home. But keep in mind: it will never taste quite the same as a solomillo enjoyed at a traditional Sevillian bar counter, paired with an ice-cold Cruzcampo beer.