Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield
Serves 4

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

How to Make It

Step 1

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

Step 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).

Step 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.

Chef's Notes

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.

Ratings & Reviews

demopo's Review

demopo
November 03, 2014
Sauce was bizarre, strong-smelling when cooking....would not make again. Husband thought it "wasn't bad."

lilladyxo's Review

carolfitz
July 24, 2014
This was the absolute best pork I have ever made. I like a lot of sauce so I tripled the recipe for it. I served it with the green beans and roasted red potatoes. Excellent meal. Thank you to whoever created this recipe.

ajb1978's Review

Anggrant
March 08, 2014
Delicious, easy and super fast, and healthy. It's the trifecta!!!! This will definitely be in regular rotation in my house. I used fresh squeezed orange juice ( half of one orange) and fresh lemon. Don't use pre squeezed juices.

carolfitz's Review

ajb1978
November 19, 2013
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.

ajvinande's Review

TheMomChef
November 13, 2013
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.

ktleyed's Review

LadyAlethea
January 05, 2013
We all loved this and I thought the sauce itself was so delicious! Served with roasted Dijon new potatoes. Will definitely make this again!

sukeedog's Review

sukeedog
January 05, 2013
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.

TheMomChef's Review

ajvinande
December 18, 2012
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

LadyAlethea's Review

ktleyed
December 10, 2012
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.

NancieLewis's Review

NancieLewis
December 07, 2012
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!