Pork Medallions with Red Currant Sauce

Pork Medallions with Red Currant Sauce Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
Red currant jelly renders the sauce a vibrant crimson, though you can use any variety of fruit jelly. Add quick-cooking grits and a Caesar salad on the side.

Yield:

4 servings (serving size: 2 medallions, 1 tablespoon sauce, and 1 1/2 teaspoons chives)

Recipe from

Cooking Light

Nutritional Information

Calories 202
Caloriesfromfat 17 %
Fat 3.9 g
Satfat 1.3 g
Monofat 1.6 g
Polyfat 0.3 g
Protein 22.6 g
Carbohydrate 17.8 g
Fiber 0.3 g
Cholesterol 63 mg
Iron 1.4 mg
Sodium 341 mg
Calcium 10 mg

Ingredients

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried rubbed sage
1/8 teaspoon black pepper
1 (1-pound) pork tenderloin, trimmed
Cooking spray
1/3 cup red currant jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh chives

Preparation

1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece between 2 pieces of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.

3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.

Note:

Karen Levin,

Cooking Light

April 2008
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