Ingredients
- 2 TBS finely chopped shallots
- 2 TBS Scotch whisky or bourbon
- 2 TBS red currant jelly
- 1 TBS fresh orange juice
- 1 TBS fresh lemon juice
- 1/2 tsp. dry mustard
- 1/4 tsp. ground ginger
- 1 TBS olive oil
- 5/8 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 (1 lb.) pork tenderloin, trimmed and cut crosswise into 12 pieces
- 1 lb. french green beans
- 1 TBS butter
Herb-Roasted Potatoes
- 1 1/4 lb. red potatoes, quartered
- 1 TBS olive oil
- 1 TBS fresh thyme, chopped
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. fresh flat-leaf parsley, chopped
Instructions
Combine first 7 ingredients in a microwave-safe bowl. Microwave at high for 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). In a saucepan, bring water to a boil. Add french beans, bring to a boil, reduce heat to and boil for about 2-3 minutes and drain. In a medium bowl, combine beans, butter, remaining 1/4 teaspoon pepper and 3/8 teaspoon salt and toss well to coat. Place 3 pork medallions and 4 ounces of beans on each of 4 plates; top pork with 1 tablespoon sauce.
Herb-Roasted Potatoes
In a medium bowl, combine all ingredients except parsley and toss to coat. Place potatoes on a baking pan coated with cooking spray. Bake at 425 degrees for 28 minutes, stirring once. Before serving, sprinkle with 2 teaspoons chopped fresh flat-leaf parsley.
