Pork Medallions with Red Currant Sauce

Pork Medallions with Red Currant Sauce
Photo by Randy Mayor


  • 2 tablespoons chopped fresh chives
  • ½ teaspoon dried thyme
  • 3 tablespoons cider vinegar
  • 1/3 cup red currant jelly
  • 1 (1-pound) pork tenderloin, trimmed
  • ¼ teaspoon dried rubbed sage
  • ¼ teaspoon smoked paprika
  • + 3 more ingredients
    • Cooking spray
    • 1/8 teaspoon black pepper
    • ½ teaspoon salt

1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece 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 ...

View full recipe at My Recipes


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