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Recipe

Pork Medallions with Whisky-Marmalade Sauce

Servings:4

Pork and fruit are natural partners, made even better with the addition of bittersweet orange marmalade and a splash of Scotch. Serve withCauliflower and Couscous Pilaf, which will soak up any excess sauce.

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  • 1/4 cup orange marmalade
  • 1/4 cup fresh orange juice
  • 4 tsp. fresh lemon juice; more to taste
  • 1 tsp. dry mustard
  • 2 tsp. vegetable oil
  • 1-1/4 lb. pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 2 Tbs. finely chopped shallot
  • Pinch crushed red pepper flakes
  • 3 Tbs. Scotch whisky
  • 1/4茶匙。玉米淀粉

Nutritional Information

  • Calories (kcal) : 290
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 2.5
  • Cholesterol (mg): 85
  • Sodium (mg): 350
  • Carbohydrates (g): 17
  • Fiber (g): 0
  • Sugar (g): 14
  • Protein (g): 28

Preparation

  • In a small bowl, combine the marmalade, orange juice, lemon juice, and mustard; set aside.
  • Heat the oil in a large nonstick skillet over medium-high heat. Season the pork generously with salt and pepper, then cook, flipping once, until golden brown on both sides and just barely cooked through, about 5 minutes. Transfer to a plate.
  • Add the butter, shallot, and pepper flakes to the skillet, and cook, stirring, until the shallot is tender, about 1 minute. Add the whisky and cook, stirring, until nearly evaporated, about 30 seconds. Stir in the marmalade mixture and bring to a boil.
  • Meanwhile, combine the cornstarch and 1 Tbs. water in a small dish. Stir this slurry into the sauce, and simmer until slightly thickened. Season to taste with salt, pepper, and lemon juice.
  • Stir the pork juices that have collected on the plate into the sauce. Divide the medallions among serving plates. Serve drizzled with the sauce.
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Reviews (3 reviews)

  • janissazahn| 04/27/2020

    Wow! What a great dish! The sauce was amazing; I bought a bottle of Scotch recommended by Fine Cooking and have already made two recipes with it that were both delicious (this one and one for Scotch brownies). I will definitely make this one again as my husband loves marmalade so we always have it on hand.

  • downsbem| 03/25/2020

    I cooked the pork more than 5 minutes. The sauce was delicious. My husband and I loved it.

  • rickhmead| 01/22/2018

    Excellent, and quick 'n' easy! Brined the pork for a couple of hours first - always helpful - and seared it on high heat for LESS than 5 minutes. I made a little more sauce than noted here (1/3 c each marmalade, OJ, and bourbon), and served with cous cous with some currants. Will clearly work well with variations - we'll make this again!

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