Pork Medallions With Whisky-Cumberland Sauce And Ha

Name: Pork Medallions With Whisky-Cumberland Sauce And Haricots Verts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
4
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5
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122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons finely chopped shallots, 2 tablespoons Scotch whisky or bourbon, 2 tablespoons red currant jelly, 1 tablespoon fresh orange juice, and more.

Yes, Pork Medallions With Whisky-Cumberland Sauce And Haricots Verts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Medallions With Whisky-Cumberland Sauce And Haricots Verts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions