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01/31/2018 11:01 PMI don’t make New Year’s resolutions any more. I know who I am better than anyone knows me and if it takes a resolution, I probably won’t follow through.
A few weekends ago, I was going through some junk mail, mostly to make sure the pile didn’t include bills I needed to pay or letters from friends and family.
Who am I kidding? None of my friends or members of my family write letters anymore, we email, text, or, rarely, phone.
Anyway, I did find a “letter” from The New York Times. Inside, with a flattering salutation, it said because I was a loyal reader, I could get the daily newspaper for just under $15 for three months.
How could I not? I thought.
At the same time, I made a resolution. Not only would I take those three months, but I would continue ad infinitum because I love The Times and care about newspapers, since I have been writing for newspapers for decades. And then I made another resolution. I promised myself that I would get rid of some of my magazine subscriptions, even The New Yorker.
I pulled out the rack that holds my magazines from under the couch. For the next hour or so, I found that many of them I don’t even read. I have friends to subscribe to The New Yorker, so maybe I can get theirs when they are done. The Atlantic? Who am I kidding? Chris Kimball’s new food magazine, Milk Street? Gone. Food & Wine? I do like it, but not as much as The New York Times. Then I found a Fine Cooking I hadn’t even read. I sat on the floor and read it beginning to end, dog-earing recipes that looked incredible. Fine Cooking is staying, primarily because of its terrific recipes, including this one for pork medallions, which I served with risotto.
Pork Medallions with Whiskey-Marmalade Sauce
From “Make it Tonight,” Fine Cooking, February/March, 2018,
page 28
Yield: serves 4
¼ cup orange marmalade
¼ cup fresh orange juice
4 teaspoons fresh lemon taste (or more to taste)
1 teaspoon dry mustard
2 teaspoons vegetable oil
1 ¼ pound pork tenderloin, trimmed and
cut crosswise into 1-inch-thick medallions
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter
2 tablespoons finely chopped shallot
Pinch crushed red pepper slakes
3 tablespoons Scotch whiskey (though I used Grand Marnier)
¼ teaspoon cornstarch
In a small bowl, combine marmalade, orange juice, lemon juice, and mustard and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Season pork generously with salt and pepper, then cook, flipping once, until golden brown on both sides and just barely cooked through, about 5 minutes. Transfer to a plate.
Add butter, shallot, and pepper flakes to the skillet and cook, stirring until shallot is tender, about 1 minute. Add whiskey and cook, stirring, until nearly evaporated, about 30 minutes. Stir in marmalade mixture and bring to a boil.
Meanwhile, combine cornstarch and 1 tablespoon water in a small dish. Stir this slurry into the sauce and simmer until slightly thickened. Season to taste with salt, pepper, and lemon juice.
Stir the pork juices that have collected on the plate into the sauce. Divide medallions among serving plates. Serve drizzled with the sauce.