Modern Scottish Whisky & Marmalade Glazed Pork

Sear pork medallions or tenderloin in a hot pan.

Create a glaze by whisking together orange marmalade, Scotch whisky, and a teaspoon of whole grain mustard.

Brush the glaze generously over the pork.

Roast in the oven at 180°C until cooked through and the glaze is sticky and caramelized.

Rest the meat, then slice and serve with the remaining pan juices.

Serve with seasonal vegetables.