• 4-6 ounces Pork Loin cut 1 inch thick
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 1 cup sweet onion, chopped
  • 16 ounces Mushrooms, sliced
  • ½ cup Michael Collins Irish Whiskey (Blend)
  • 2 Lbs Butternut Squash, peeled and cut in cubes
  • 1 tbsp butter
  • Salt and pepper to taste
  • Sage bouquet for garnish


Season the pork loin pieces and baste with olive oil. On medium-high heat in a skillet sauté the pork loin for 5 minutes.

Remove from the pan. Add olive oil, if it’s necessary, sauté the onion and the mushrooms until lightly golden. Add the pork loin pieces into the pan then carefully pour Michael Collins Irish Whiskey. Be careful with the flames. Turn the pork loin and stir mushrooms. Cook slowly until the liquid simmers; make sure you keep juice to pour over the meat. Set aside.

Butternut Squash purée directions (Serves 4):

In a large pan boil salted water. Add the butternut squash cubes and boil until tender. Strain the butternut squash and puree with a food mill. Season and add butter. Stir until the butter is mixed.

In a plate arrange the butternut squash puree, place the pork loin piece on top then add the mushrooms over the meat, and drizzle Michael Collins Irish Whiskey reduction. Season and garnish with a sage bouquet.