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Spiced Pork Medallions

Western.Chefs's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Everyday
Servings: 
4

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