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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

OldDoc66's Review

February 19, 2012
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.

carolfitz's Review

July 18, 2009
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's Review

June 22, 2009
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). :-)