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.
• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Serves 4
• 1/2 tsp salt
• Cooking spray
• 1/2 tsp dried thyme
• 1/8 tsp black pepper
• 3 tbsps cider vinegar
• 1/3 cup red currant jelly
• 1/4 tsp smoked paprika
• 1/4 tsp dried rubbed sage
• 2 tbsps chopped fresh chives
• 1 (1-pound) pork tenderloin, trimmed
- 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.
- 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.
- 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.
This great family recipe is thanks to myrecipes Recipes at https://www.myrecipes.com/recipe/pork-medallions-with-red-currant-sauce