Pork Medallions In Red Currant Sauce Recipe
Ingredients
| Pork tenderloin | 1 , trimmed | |
| Dried sage | 1/2 Teaspoon, rubbed | |
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Cooking spray | ||
| Red currant jelly | 1/4 Cup (16 tbs) | |
| White balsamic vinegar | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
Directions
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.
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.
Chef
