Whisky Cream Pork


Nothing warms up the senses like whisky. From the peaty smell to the tingle on the lips and fiery taste, it’s made for winter nights. Combined with meaty pork tenderloin and infused through a garlicky, creamy sauce, this dish is the true definition of a winter warmer. Juxtaposing the cream’s smooth sweetness with a sharp bite, the whisky adds complexity and satisfaction in spades as the soft pork takes centre stage alongside a salty zing of parma ham. Served over buttery mash, this is a dish that can’t disappoint.

Paired with the mellow chill-hop of French beatmaker L’indécis’s Soulful, it’s everything you need for a relaxed, indulgent evening to see you through winter’s darkness. Taken from his 2018 album Playtime, he builds a complex tapestry of layers – pianos and guitars rich bass-lines mingling with the lazy drums – into a smooth journey. Juxtaposing it’s organic soul with playful moments of futuristic synths, it’s a tune that keeps giving towards it’s greatest moments in the last third as a beautiful guitar solo takes centre stage.


Pork tenderloin (1 lb)
Parma ham (4 slices - chopped into chunks)
Olive oil (1 tbsp)
Mushrooms (a handful - sliced)
2 cloves garlic (crushed or finely chopped)
Fresh thyme leaves (1 tsp)
Salt and black pepper (to taste)
Corn flour (1 tbsp)
Double cream (300ml)
Whisky (1/4 cup)


1. Firstly, trim the fat and silver skin from the pork and then cut the meat into approximately 1/2-3/4 inch slices.

2. Preheat a large non-stick skillet over medium high heat.

3. Season the slices of pork tenderloin with salt and pepper on both sides.

4. When the skillet is hot, spray with oil or cooking spray and place the pork in the skillet cut side down in a single layer.

5. Cook the pork for approximately 2-3 minutes per side then remove from the skillet onto a plate and cover with foil to keep it warm.

6. Add the tablespoon of oil to the skillet and lower the heat to medium.

7. Swirl the oil around the bottom of the skillet to coat it and then add in the mushroom, garlic and parma ham.

8. Sauté for a minute before adding in the thyme leaves and seasoning with salt and pepper.

9. Sauté for another 2-3 minutes or until the mushrooms soften before sprinkling in the corn flour. Stir everything until the flour dissolves.

10. Add the whisky and let this reduce to half.

11. Slowly pour in the cream, stirring the entire time.

12. After approximately 2-3 minutes the sauce will start to thicken.

13. Taste for seasoning and add more salt and pepper if needed.

14. Add the pork back into the skillet and serve immediately with your favourite mash and greens.