Pork Medallions With Red Currant Sauce Recipe

Name: Pork Medallions With Red Currant Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon smoked paprika; 1/4 teaspoon dried rubbed sage; 1/8 teaspoon black pepper; 1 (1 lb) pork tenderloin, trimmed; cooking spray; 1/3 cup red currant jelly; 3 tablespoons cider vinegar; 2 tablespoons chopped fresh chives

Servings: persons

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried rubbed sage
1/8 teaspoon black pepper
1 (1 lb) pork tenderloin, trimmed
cooking spray
1/3 cup red currant jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh chives

1
Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
2
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
3
Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork, sprinkle with chives.
4
(Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
5
Enjoy! 8).

kcal

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Protein

Fat Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried rubbed sage, and more.

Yes, Pork Medallions With Red Currant Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Medallions With Red Currant Sauce

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