Pork Medallions In Red Currant Sauce
|Pork tenderloin||1 Pound, trimmed|
|Dried rubbed sage||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Red currant jelly||1⁄4 Cup (4 tbs)|
|White balsamic vinegar||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
1. Cut pork crosswise into 12 pieces.
2. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 3/4-inch thickness, using a meat mallet or rolling pin.
3. Combine sage, salt and pepper. Sprinkle both sides of pork with sage mixture. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 5 to 6 minutes on each side or until pork loses its pink color. Remove pork from pan, and keep warm.
4. Add jelly, vinegar, and ginger to pan. Cook over medium-high heat 2 minutes or until thick. Pour sauce over pork slices.