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Pork Medallions with Red Currant Sauce

Red currant jelly renders the sauce a vibrant crimson, though you can use any variety of fruit jelly. Add quick-cooking grits and a Caesar salad on the side.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 15 minutes
    •    Yield: Serves 4


    •    1/2 tsp salt
    •    Cooking spray
    •    1/2 tsp dried thyme
    •    1/8 tsp black pepper
    •    3 tbsps cider vinegar
    •    1/3 cup red currant jelly
    •    1/4 tsp smoked paprika
    •    1/4 tsp dried rubbed sage
    •    2 tbsps chopped fresh chives
    •    1 (1-pound) pork tenderloin, trimmed


  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 over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
  3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.

This great family recipe is thanks to myrecipes Recipes at


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