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
1/3 cup red currant jelly
1 tablespoon white balsamic vinegar
1/2 teaspoon ground ginger
How to Make It
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.
Oxmoor House Healthy Eating Collection
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