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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.

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.

* 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.

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 ...