Pork Medallions with Red Currant Sauce

  • carolfitz Posted: 07/18/09
    Worthy of a Special Occasion

    Problem for me is the amount of vinegar, recommend you add in increments to taste. Used fresh sage & thyme. Served with potato smashed with garlic & carrot bits & steamed asparagus.

  • drunkenpaddy Posted: 06/22/09
    Worthy of a Special Occasion

    real quick, real tasty. I screwed up the rub and added 1/4 teaspoon extra black pepper, but the extra kick worked nicely. We all enjoyed the sauce too (well, the 8 year old balked a bit). :-)

  • OldDoc66 Posted: 02/19/12
    Worthy of a Special Occasion

    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.


More From Cooking Light