• 450 g (1 lb.) pork tenderloin cut in strips or medallions
  • fresh-ground black pepper
  • 25 g (1 oz. or two Tablespoons) butter
  • 225 g (8 oz.) carrots julienned
  • 1 large onion, chopped
  • 100 g (4 oz.) mushrooms, sliced
  • 45 ml (3 Tablespoons) Irish whiskey (or to taste)
  • 150 ml (5 fl. oz. or about 5/8 cup) sour cream
  • chopped fresh parsley to garnish


Liberally sprinkle the pork with black pepper. Melt the butter in a LARGE frying pan. Add the pork and carrots; stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whiskey and sour cream; heat through but DO NOT BOIL. Garnish with parsley and serve.

Serves 4

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Submitted 6/13/05.
Submitted By: Rick Smith
Irish Pork Medallions