Pork Tenderloin with Currant Sauce

1. 1

   Chop onion; set aside.

2. 2

   Trim fat, if any, from pork tenderloin.

3. 3

   With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/4-inch-thick slices.

4. 4

   Pound each slice to about 1/8-inch thickness.

5. 5

   In 10-inch skillet over medium-high heat, in 1 tablespoon hot oil, cook pork in batches until browned on both sides, about 3 minutes; remove pieces to plate as they brown and add 1 tablespoon oil halfway through cooking.

6. 6

   In drippings in skillet plus additional 1 tablespoon oil over medium heat, cook onion until tender.

7. 7

   In small bowl, stir flour and 1/2 cup water.

8. 8

   Add flour mixture, currant preserves, salt, and pepper to skillet, stirring to loosen brown bits from bottom of skillet; over high heat, heat to boiling.

9. 9

   Reduce heat to low; simmer 1 minute.

10. 10

    Return pork to skillet; heat.

* Per serving · 4 servings · Values may vary.

No additional tips available.