Directions:
- Trim any fat and sinew from pork tenderloins.
- Cut each tenderloin crosswise into 4 pieces.
- Between 2 sheets of waxed paper, place pork pieces cut side up.
- Pound with meat mallet (or rolling pin) until each piece is a 1/2 inch thick medallion.
- In medium bowl mix salt, cinnamon, pepper, nutmeg, and cloves.
- Dip both sides of medallions into the mixture.
- In 12 inch cooking skillet, heat oil over medium-high heat until very hot.
- Add pork medallions and cook 5 minutes per side or until they lose their pink color throughout.
- Remove pork to warm platter.
- Stir currant jelly into drippings in skillet until melted.
- Stir in chicken brother and heat to boiling.
- Spoon sauce over pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.94 Kcal (1327 kJ) | ||
| Calories from fat | 71.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.97g | 12% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 849.38mg | 35% | |
| Potassium | 939.9mg | 20% | |
| Total Carbs | 10g | 3% | |
| Sugars | 8.9g | 36% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 47.65g | 95% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 2.3mg | 13% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 110.69 Kcal (463 kJ) | ||
| Calories from fat | 25.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 12% | |
|---|---|---|---|
| Cholesterol | 51.47mg | 49% | |
| Sodium | 296.63mg | 35% | |
| Potassium | 328.25mg | 20% | |
| Total Carbs | 3.49g | 3% | |
| Sugars | 3.11g | 36% | |
| Dietary Fiber | 0.08g | 1% | |
| Protein | 16.64g | 95% | |
| Vitamin C | 1mg | 5% | |
| Iron | 0.8mg | 13% | |
| Calcium | 6.3mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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