Pork Medallions with Red Currant Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 202
  • Calories from fat: 17%
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.3g
  • Protein: 22.6g
  • Carbohydrate: 17.8g
  • Fiber: 0.3g
  • Cholesterol: 63mg
  • Iron: 1.4mg
  • Sodium: 341mg
  • Calcium: 10mg

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. 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. 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. 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.
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