Whiskey part of Irish-inspired sauce for pork tenderloin cutlets
A whiskey-based sauce over pork tenderloin cutlets is a perfect meal to celebrate St. Patrick’s Day. “Water of life,” better known as whiskey, is believed to have been first distilled in Ireland. It is certainly very much a part of the Irish culture. The balsamic glazed Brussels sprouts take only 2 minutes to make in the microwave.
Helpful Hints:
■ Any type of whiskey can be used.
■ Boneless pork loin chops can be used instead of pork tenderloin.
Countdown:
■ Prepare all ingredients. ■ Make Brussels sprouts. ■ Make pork.
Shopping list:
To buy: 3/4 pound pork tenderloin, 1 small bottle whiskey, 1 jar Dijon mustard, 1 package brown sugar, 1 whole grain baguette, 1 small bunch Brussels sprouts and 1 bottle balsamic vinegar.
Staples: Canola oil, salt and black peppercorns.
Recipe by Linda Gassenheimer
3/4 pound pork tenderloin 2 teaspoons canola oil ½ cup whiskey
1/4 cup water
1 tablespoon brown sugar 1 tablespoon Dijon mustard 2 slices whole grain baguette
Remove visible fat from tenderloin and cut into 1-inch thick slices. Flatten the slices with a meat bat or the bottom of a heavy skillet to about 1/4 to 1/2-inch thick.
Heat oil in a large skillet over medium-high heat. Add pork and brown 2 minutes, turn over and brown 2 more minutes.
Remove to a plate and add the whiskey to the skillet. Bring to a boil, add water, sugar and mustard. Raise heat and cook stirring to make a smooth sauce, about 3 minutes. The sauce will thicken. Cook a little longer, if needed. Return pork to skillet and warm in sauce for a minute. A meat thermometer should read 145 degrees. Serve the pork with the sauce spooned on top.
Yield 2 servings.
Per serving: 534 calories (17 percent from fat), 9.9 g fat (1.8 g saturated, 5.0 g monounsaturated), 108 mg cholesterol, 40.9 g protein, 36.3 g carbohydrates, 2.3 fiber, 445 mg sodium.
BALSAMIC-GLAZED BRUSSELS SPROUTS
Recipe by Linda Gassenheimer
2 cups Brussels sprouts,
cut in half
2 teaspoons canola oil 2 tablespoons balsamic
vinegar
Salt and freshly ground black pepper
Place Brussels sprouts in a microwave-safe bowl and microwave on high 2 minutes. Mix oil and vinegar together in a small bowl and add to the hot sprouts.
Toss well. Add salt and pepper to taste.
Yield 2 servings.
Per serving: 85 calories (50 percent from fat), 4.8 g fat (0.4 g saturated, 2.9 g monounsaturated), no cholesterol, 3.0 g protein, 9.2 g carbohydrates, 3.3 fiber, 24 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest,“The 12-Week Diabetes Cookbook.” Listen to Linda on www. WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.