Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

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.


  • 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

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


  • 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.


Rate or Review

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!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial