This was delightful! The only change I made was to dust the pork with a seasoning blend with the salt and pepper, and I browned both sides of the pork (about 2 minutes per side rather than 3), then added the liquid and shallot mixture without removing the pork... I turned the heat down and let that simmer for ten minutes or so while the potatoes I roasted finished up. My hubby had seconds, and the picky twenty somethings in my house all ate a full plate each! This is definitely going into rotation for when we want something other than chicken or fish.
Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts
LadyAlethea Posted: 12/10/12
ktleyed Posted: 01/05/13
We all loved this and I thought the sauce itself was so delicious! Served with roasted Dijon new potatoes. Will definitely make this again!
TheMomChef Posted: 12/18/12
Devour is the best word I can think of to describe what happened when this hit the dinner table. Everyone, from the six year-old up, thought it was fantastic. The Whisky-Cumberland sauce is amazing. You can read my full review at Taking On Magazines: http://bit.ly/V1Zifr
NancieLewis Posted: 12/07/12
I wanted a no-carb (pasta, rice, potato) dinner and this recipe looked good. WOW - it's way beyond good! The only change I made was to toss some toasted, slivered almonds in with the Haricot Verts. This dinner comes together in about 15 minutes and tastes like something you'd pay for in a nice restaurant - my husband asked if we could put it on weekly rotation. Well done C.L. - VERY solid recipe!
sukeedog Posted: 01/05/13
Truly outstanding (and so easy to prepare!). Served with blue cheese grits, which paired well. Leftovers reheated for lunch the next day were good, too.
ajvinande Posted: 11/13/13
Yum! This is a treasure. I love the complex sauce and buttery beans. I accidentally left the pork in the pan after you're supposed to remove it, and it still came out fine. A side of quinoa tastes great with it.
carolfitz Posted: 11/19/13
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.