Name: Pork Medallions with Red Currant Sauce
Yield: 4 servings (serving size: 2 medallions, 1 tablespoon sauce, and 1 1/2 teaspoons chives)
Ingredients: ½ teaspoon dried thyme; ½ teaspoon salt; ¼ teaspoon smoked paprika; ¼ teaspoon dried rubbed sage; .13 teaspoon black pepper; 1 (1-pound) pork tenderloin, trimmed; Cooking spray; ⅓ cup red currant jelly; 3 tablespoons cider vinegar; 2 tablespoons chopped fresh chives

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OldDoc66

02/19/2012

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

07/17/2009

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

06/21/2009

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). :-)

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Pork Medallions with Red Currant Sauce

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