Pork Medallions with Red Currant Sauce

Pork Medallions with Red Currant Sauce
Photo by Randy Mayor

Ingredients

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