Pork Medallions with Red Currant Sauce

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.

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.

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). :-)