I made this last night and my wife and I loved it. This will be one of our favorites. I plan to try the sauce with chicken and possibly fish. We used a 1.5 pound tenderloin and increased the ingredients accordingly. It probably doesn't matter, but I used Crosse & Blackwell red currant jelly. We didn't think the apple cider vinegar was too strong.
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)
More From Cooking Light
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
- 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
- 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.
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