Pork Medallions with Red Currant Sauce

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; ⅛ 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

3 Ratings
3 Reviews

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.

By Karen Levin

Recipe by Cooking Light April 2008

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Recipe Summary test

Yield:

4 servings (serving size: 2 medallions, 1 tablespoon sauce, and 1 1/2 teaspoons chives)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

202 calories; calories from fat 17%; fat 3.9g; saturated fat 1.3g; mono fat 1.6g; poly fat 0.3g; protein 22.6g; carbohydrates 17.8g; fiber 0.3g; cholesterol 63mg; iron 1.4mg; sodium 341mg; calcium 10mg.

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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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Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Pork Medallions with Red Currant Sauce

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Pork Medallions with Red Currant Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Pork Medallions with Red Currant Sauce