Pork Medallions in Red Currant Sauce |
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Prep Time: 7 Minutes Cook Time: 12 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Before slicing the tenderloin, place it in the freezer for 10 minutes. This will make it firm and easier to slice. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/2 teaspoon dried rubbed sage |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
1/3 cup red currant jelly |
1 tablespoon white balsamic vinegar |
1/2 teaspoon ground ginger |
Directions:
1. Cut pork crosswise into 12 pieces.
2. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 3/4-inch thickness, using a meat mallet or rolling pin.
3. Combine sage, salt, and pepper. Sprinkle both sides of pork with sage mixture. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 5 to 6 minutes on each side or until pork loses its pink color. Remove pork from pan, and keep warm.
4. Add jelly, vinegar, and ginger to pan. Cook over medium-high heat 2 minutes or until thick. Pour sauce over pork slices. Serve immediately.
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