Pork Medallions with Currants and Scotch

by Hilary Gauntt on March 24, 2017

I’ve enjoyed a number of recipes combining pork or salmon with bourbon, but never Scotch! There should be a plaque on the wall of the Dewar’s factory in Aberfeldy, Scotland, thanking Casey for his daily nightcap (daily nightcap???) so I knew this was worth checking out. The Scotch blends with butter, Dijon mustard and brown sugar; and the alcohol burns off leaving a lovely flavor that even a non Scotch drinker will enjoy. Quick and easy from the Jr. League of Arkansas cookbook, “Sensational Seasons: A Taste and Tour of Arkansas”.

1/3 cup currants

1/2 cup Scotch whisky

2 pork tenderloins, about 3/4 to 1 pound each, visible fat removed

Salt and ground black pepper

2 Tbs. butter

3 Tbs. Dijon mustard

3 Tbs. brown sugar

1/2 cup chicken broth

1 tsp. dried thyme

Combine the currants and Scotch in a bowl and set aside. Cut the tenderloins into 3/4 inch fillets. Season with salt and pepper. Heat the butter in a heavy-bottomed skillet over medium-high heat. Brown the fillets quickly, allowing about one minute per side. Reduce heat and cook an additional 5 minutes per side.

Remove the fillets and keep warm. Pour off any accumulated fat. Drain the currants, reserving the Scotch. Add the Scotch to the drippings in the pan, stirring to scrape up the crusty bits on the bottom. Stir in the mustard, sugar, broth, and thyme. Whisk until smooth. Bring the mixture to a boil and continue to boil to thicken slightly. Reduce the heat and add the currants and fillets. Cover the pan and heat the fillets in the sauce for 2-3 minutes. Serve immediately. Serves 6-8.

Note: I cooked the fillets for a shorter time to make sure when they were reheated with the sauce they were still juicy and slightly pink. I was using just one tenderloin that weighed 1 1/3 pounds, so went ahead with the full amount of sauce which I didn’t regret, as it is tasty!

Scotch pork

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