Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

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.

We all loved this and I thought the sauce itself was so delicious! Served with roasted Dijon new potatoes. Will definitely make this again!

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

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!

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.