Spiced Pork Medallions
|Dried thyme leaves||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
Trim any fat and sinew from pork tenderloins.
Cut each tenderloin crosswise into 4 pieces.
Between 2 sheets of waxed paper, place half of pork pieces cut side up.
With meat mallet or rolling pin, pound each piece of pork into a 1/2 inch thick medallion.
Repeat with remaining pork.
In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves.
Add pork medallions to spice mixture; toss to coat.
In 12 inch skillet, heat oil over medium high heat until very hot.
Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout.
Remove pork to warm platter.
Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling.
Spoon sauce over pork.