Pork Medallions in Red Currant Sauce

Oxmoor House
Before slicing the tenderloin, place it in the freezer for 10 minutes. This will make it firm and easier to slice.
4 servings (serving size: 3 pork medallions and 1 tablespoon sauce)


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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


Prep: 7 Minutes
Cook: 12 Minutes

Cut pork crosswise into 12 pieces.

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.

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.

Add jelly, vinegar, and ginger to pan. Cook over medium-high heat 2 minutes or until thick. Pour sauce over pork slices. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 206
Fat 3.9 g
Satfat 1.4 g
Protein 23.9 g
Carbohydrate 18.1 g
Cholesterol 74 mg
Iron 1.5 mg
Sodium 351 mg
Caloriesfromfat 17 %
Fiber 0.1 g
Calcium 9 mg