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.
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
1/3 cup red currant jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh chives
How to Make It
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.
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.
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.