Pork Medallions With Red Currant Sauce - cooking recipe

Ingredients

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1/4 teaspoon dried rubbed sage
1/8 teaspoon black pepper
1 (1 lb) pork tenderloin, trimmed
cooking spray
1/3 cup red currant jelly
3 tablespoons cider vinegar
2 tablespoons chopped fresh chives

Preparation

Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each 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.
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.
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.
(Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
Enjoy! 8).