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Pork Medallions with Red Currant Sauce

Pork Medallions with Red Currant Sauce
Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield

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

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.

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

Nutrition 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

How to Make It

  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.