Pork Medallions in Red Currant Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 206
  • Fat: 3.9g
  • Saturated fat: 1.4g
  • Protein: 23.9g
  • Carbohydrate: 18.1g
  • Cholesterol: 74mg
  • Iron: 1.5mg
  • Sodium: 351mg
  • Calories from fat: 17%
  • Fiber: 0.1g
  • Calcium: 9mg

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

  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.
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