Options

Format:
Include:
PRINT
See more
Photo: Johnny Autry; Styling: Missie Neville Crawford Photo by: Photo: Johnny Autry; Styling: Missie Neville Crawford

Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

Try serving with roasted new potatoes to round out the meal.

Cooking Light DECEMBER 2012

  • Yield: Serves 4

Ingredients

  • 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

Preparation

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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • 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
advertisement

Go to Full Version of

Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts Recipe

advertisement