Super-easy to prep & finish. Liked the bourbon sauce. Plated over green beans as shown with small bowls of CL's butternut squash au gratin on the side. Great colors and nice autumn dinner. Would be good choice for guests -- not much kitchen time.
Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts
Try serving with roasted new potatoes to round out the meal.
More From Cooking Light
- Calories: 256
- Fat: 9g
- Saturated fat: 3.1g
- Monounsaturated fat: 4.1g
- Polyunsaturated fat: 1g
- Protein: 26.2g
- Carbohydrate: 16.5g
- Fiber: 4g
- Cholesterol: 81mg
- Iron: 2.4mg
- Sodium: 388mg
- Calcium: 53mg
- 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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