You are here

Spiced Pork Medallions

Western.Chefs's picture
  Pork tenderloins 2
  Salt 1 Teaspoon
  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.

Recipe Summary

Difficulty Level: 
Main Dish

Rate It

Your rating: None
Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 359 Calories from Fat 107

% Daily Value*

Total Fat 12 g18.3%

Saturated Fat 3.2 g16.2%

Trans Fat 0.1 g

Cholesterol 147.4 mg49.1%

Sodium 713.1 mg29.7%

Total Carbohydrates 13 g4.5%

Dietary Fiber 0.73 g2.9%

Sugars 8.6 g

Protein 47 g94.3%

Vitamin A 0.6% Vitamin C 0.89%

Calcium 3.5% Iron 17.4%

*Based on a 2000 Calorie diet

Spiced Pork Medallions Recipe