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Pork Medallions in Red Currant Sauce

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.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 3 pork medallions and 1 tablespoon sauce)
  • Cook time: 12 Minutes
  • Prep time: 7 Minutes

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.

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
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