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Pork Medallions In Red Currant Sauce

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  Pork tenderloin 1 Pound, trimmed
  Dried rubbed sage 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cooking spray 1
  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.

Recipe Summary

Main Dish

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