PORK MEDALLIONS WITH RED CURRANT SAUCE
Red current jelly renders the sauce a vibrant crimson though you can use any variety of fruit jelly. This has become DH's favorite meal, he asks for it quite often. I do not mind because it is quick, easy and very tasty. The first time I tried the recipe I made the sauce as well. My family did not care for it, so I now just make the tenderloin. Cooking Light.
Provided by Windy City Girl in
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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).
Nutrition Facts : Calories 214.5, Fat 4.1, SaturatedFat 1.4, Cholesterol 73.7, Sodium 358.9, Carbohydrate 20, Fiber 0.5, Sugar 14.4, Protein 23.6
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