Pork Medallions With Red Currant Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Red current jelly renders the sauce a vibrant crimson though you can use any variety of fruit jelly. This has become DH's favorite meal, he asks for it quite often. I do not mind because it is quick, easy and very tasty. The first time I tried the recipe I made the sauce as well. My family did not care for it, so I now just make the tenderloin. Cooking Light. Ingredients:
1/2 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon smoked paprika |
1/4 teaspoon dried rubbed sage |
1/8 teaspoon black pepper |
1 (1 lb) pork tenderloin, trimmed |
cooking spray |
1/3 cup red currant jelly |
3 tablespoons cider vinegar |
2 tablespoons chopped fresh chives |
Directions:
1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork, sprinkle with chives.
4. (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
5. Enjoy! 8).
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