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Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts Recipe

kept byRenata_Lam

2 tablespoons finely chopped shallots
2 tablespoons Scotch whisky or bourbon
2 tablespoons red currant jelly
1 tablespoon fresh orange juice
1 tablespoon fresh lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon ground ginger
1 tablespoon olive oil
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 pieces
2 (8-ounce) packages microwave-in-a-bag fresh haricots verts
1 tablespoon butter



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