Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts
You can never have too many main course recipes, so give Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts a try. This recipe serves 4. One portion of this dish contains approximately 26g of protein, 9g of fat, and a total of 269 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of scotch whisky, kosher salt, mustard, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Combine first 7 ingredients in a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated; set mixture aside.
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).
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.