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Pork Medallions in Red Currant Sauce

Prep time 7 mins
Cook time 12 mins
Yield 4 servings (serving size: 3 pork medallions and 1 tablespoon sauce)
Before slicing the tenderloin, place it in the freezer for 10 minutes. This will make it firm and easier to slice.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection