Spiced Pork Medallions Recipe
Ingredients
| 2 pork tenderloins | ||
| Salt | 1 Teaspoon | |
| Dried thyme leaves | 1/2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Ground nutmeg | 1/8 Teaspoon | |
| Ground cloves | 1/8 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Red currant jelly | 14 Cup (16 tbs) | |
| Chicken broth | 2/3 Cup (16 tbs) | |
Directions
Trim any fat and sinew from pork tenderloins.
Cut each tenderloin crosswise into 4 pieces.
Between 2 sheets of waxed paper, place half of pork pieces cut side up.
With meat mallet or rolling pin, pound each piece of pork into a 1/2 inch thick medallion.
Repeat with remaining pork.
In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves.
Add pork medallions to spice mixture; toss to coat.
In 12 inch skillet, heat oil over medium high heat until very hot.
Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout.
Remove pork to warm platter.
Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling.
Spoon sauce over pork.
Cut each tenderloin crosswise into 4 pieces.
Between 2 sheets of waxed paper, place half of pork pieces cut side up.
With meat mallet or rolling pin, pound each piece of pork into a 1/2 inch thick medallion.
Repeat with remaining pork.
In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves.
Add pork medallions to spice mixture; toss to coat.
In 12 inch skillet, heat oil over medium high heat until very hot.
Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout.
Remove pork to warm platter.
Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling.
Spoon sauce over pork.
Chef
