Irish Pork Medallions

I went looking for Irish recipes for St. Patrick's Day and came across a lot of corned beef and beef stew recipes. Then I found this one and thought it looked great. I decided to make my first trip to the liquor store to pick up actual whiskey. Somehow a traditional Irish recipe just seemed to need the real deal. This meal was amazing and it is a permanent fixture in our "book." --Mark

Ingredients:

1 lb pork tenderloin cut in strips or medallions
fresh-ground black pepper
2 T butter
1/2 lb carrots, julienned
1 large onion, chopped
4 oz. mushrooms, sliced
3 T Irish whiskey
1/2 cup sour cream
chopped fresh parsley to garnish

Directions:

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.

Notes:

I usually double the recipe since we can't get enough. The original recipe was written in metric units and the 1/2 cup of sour cream may not be quite enough. Serve with potatoes and Irish soda bread for a real Irish treat.