Pork Medallions in Red Currant Sauce

recipe
Before slicing the tenderloin, place it in the freezer for 10 minutes. This will make it firm and easier to slice.

Yield:

4 servings (serving size: 3 pork medallions and 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 7 Minutes
Cook: 12 Minutes

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

Ingredients

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

Preparation

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,

Oxmoor House

January 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note