Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

By Scrappin Broad

Laraine Perri, Cooking Light

DECEMBER 2012

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.