Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

Pork Medallions with Whisky-Cumberland Sauce and Haricots VertsRecipe
Photo: Johnny Autry; Styling: Missie Neville Crawford
Try serving with roasted new potatoes to round out the meal.


Serves 4

Recipe from

Cooking Light

Nutritional Information

Calories 256
Fat 9 g
Satfat 3.1 g
Monofat 4.1 g
Polyfat 1 g
Protein 26.2 g
Carbohydrate 16.5 g
Fiber 4 g
Cholesterol 81 mg
Iron 2.4 mg
Sodium 388 mg
Calcium 53 mg


2 tablespoons finely chopped shallots
2 tablespoons Scotch whisky or bourbon
2 tablespoons red currant jelly
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1 tablespoon olive oil
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 pieces
2 (8-ounce) packages microwave-in-a-bag fresh haricots verts
1 tablespoon butter


1. Combine first 7 ingredients in a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated; set mixture aside.

2. 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).

3. 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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