Pork Medallions With Red Currant Sauce
"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."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
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
- 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.
- 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.
- 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.
- (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
- Enjoy! 8).
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Reviews
-
Made this for Spring PAC 2012 and I am soooo glad I picked this recipe. I did cut back on the vinegar a little but otherwise followed the instructions completely. A really great and easy meal. Thank you. -
This was really tasty. We had it for dinner last night and are having it again tonight! I used cherry perserves instead of the red currant. I think I would cut back a bit on the vinegar next time. The spice rub on the meat smells a lot like breakfast sausage when it is cooking. Great meal. Thanks! Made for Spring PAC '09
RECIPE SUBMITTED BY
<p>Hi! <br /><br />Orignally from Chicago, I now live in the sunny Phoenix with hubby, Tom, son, Justin and our dogs, Axel and Jhazmine and kitty, Muggles. <br /><br />I have a compulsion/obsession for cookbooks. My husband says we may have to build a wing onto the house...I have soooo many. I really do not have a favorite, although I do like the Taste of Home books because they contain recipes my family will actually eat. My passions are cooking great food for family and friends, music and traveling to warm, tropical places...oh and SHOPPING!</p>
