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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 with Cauliflower and Couscous Pilaf, which will soak up any excess sauce.

Ingredients

  • 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 tsp. cornstarch

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.

Reviews

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Reviews

  • 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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