Pork Medallions with Whisky-Cumberland Sauce and Haricots Verts

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon butter 
• 0.5 teaspoon mustard dry
• 0.3 teaspoon ground ginger 
• 16 ounce microwave-in-a-bag haricots verts fresh
• 0.6 teaspoon kosher salt divided
• 1 pound pork tenderloin trimmed
• 1 tablespoon juice of lemon fresh
• 1 tablespoon olive oil 
• 1 tablespoon orange juice fresh
• 2 tablespoons currant jelly red
• 2 tablespoons scotch whisky 
• 2 tablespoons shallots finely chopped

Equipment

• bowl
• frying pan
• microwave

Directions

1. Combine first 7 ingredients in a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated; set mixture aside.
2. Heat a large skillet over medium-high heat.
3. Add oil to pan; swirl to coat.
4. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over both sides of pork.
5. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness.
6. Remove from pan; keep warm.
7. Add whisky mixture to pan; bring to a boil. Cook until reduced to 1/4 cup (about 1 minute).
8. Cook haricots verts according to package directions.
9. Combine haricots verts, butter, remaining 3/8 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss well to coat.
10. Place 3 pork medallions and 4 ounces haricots verts on each of 4 plates; top pork with 1 tablespoon sauce.