Tuesday, June 22, 2021
June 22, 2021

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Whiskey-based sauce perfect over pork 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.


• Any type of whiskey can be used.

• Boneless pork loin chops can be used instead of pork tenderloin.

Whiskey Mustard-Crusted Pork

Yield 2 servings. Recipe by Linda Gassenheimer

3/4 pound pork tenderloin

2 teaspoons canola oil

1/2 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.

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

Yield 2 servings. 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.

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.