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Whiskey Mustard-Crusted Pork with Balsamic Glazed Brussels Sprouts is a perfect quick dinner for St. Patrick's Day. / Photo by Linda Gassenheimer/TNS

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.

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.

 

Whiskey Mustard-Crusted Pork

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.

Yield: 2 servings.

Per serving: 534 calories (17 percent from fat), 9.9 grams fat (1.8 grams saturated, 5 grams monounsaturated), 108 milligrams cholesterol, 40.9 grams protein, 36.3 grams carbohydrates, 2.3 grams fiber, 445 milligrams sodium.

— Recipe by Linda Gassenheimer

 

Balsamic-Glazed Brussels Sprouts

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 grams fat (0.4 gram saturated, 2.9 grams monounsaturated), no cholesterol, 3 grams protein, 9.2 grams carbohydrates, 3.3 grams fiber, 24 milligrams sodium.

— Recipe by Linda Gassenheimer

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook."

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