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.
Serving size: Complete recipe
Calories 789 Calories from Fat 163
% Daily Value*
Total Fat 18 g27.9%
Saturated Fat 5.8 g29.2%
Trans Fat 0.2 g
Cholesterol 294.9 mg98.3%
Sodium 1245.2 mg51.9%
Total Carbohydrates 59 g19.6%
Dietary Fiber 2 g7.9%
Sugars 37.7 g
Protein 94 g188.9%
Vitamin A 3.4% Vitamin C 2.5%
Calcium 8.3% Iron 34%
*Based on a 2000 Calorie diet