Combine first 7 ingredients in a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated; set mixture aside.
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove from pan; keep warm. Add whisky mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute).
Cook haricots verts according to package directions. Combine haricots verts, butter, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss well to coat. Place 3 pork medallions and 4 ounces haricots verts on each of 4 plates; top pork with 1 tablespoon sauce.
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