Pork tenderloin with whiskey in cocotte: recipe for a tender and tasty meat


The enameled cast iron cocottes are ideal for cooking meats and stews, both on the fire and combining the plate with the oven. It is not necessary to invest in very exclusive pieces to achieve very tasty dishes, with an exquisite texture.

This whiskey pork tenderloin adapts a French recipe in which the touch of turmeric draws attention, which enhances the aromas of the other components. Of course, it can be prepared in another type of pot or casserole, also made of clay.


For 2 persons
  • Pork tenderloin 300 g
  • Big carrot 1
  • Shallot 4
  • Garlic clove 1
  • 1 tablespoon ground turmeric
  • Laurel 1
  • 1 pinch sugar
  • Whiskey 125 ml
  • Extra virgin olive oil 30 ml
  • 1 nut butter
  • Ground black pepper
  • Salt

How to make whiskey pork tusk in cocotte

Difficulty: Easy
  • Total time 1 hour
  • Elaboration 10 m
  • Cooking 50 m

Peel the carrot and cut it into julienne or small cubes. Peel the shallots and mince the garlic clove. Cut the sirloin into two pieces. Heat the olive oil in the cocotte and brown the sirloin on both sides, about 3 minutes. Remove and reserve.

Add the butter and brown the whole shallots well with the garlic clove. Add a little brown sugar and stir well. Add the bay leaf, carrots, turmeric and a little pepper. Cook over medium heat until the vegetables begin to soften.

Deglaze with the whiskey and add the sirloin. Cover and cook over low heat for 20-25 minutes. Let stand uncovered for about 5 minutes before serving.

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