Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pork Medallions With Red Currant Sauce Recipe
    Lost? Site Map

    Pork Medallions With Red Currant Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Windy City Girl in AZ's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 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. 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.
    4. 4
      (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
    5. 5
      Enjoy! 8).

    Ratings & Reviews:

    • on April 17, 2012

      55

      Made this for Spring PAC 2012 and I am soooo glad I picked this recipe. I did cut back on the vinegar a little but otherwise followed the instructions completely. A really great and easy meal. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 22, 2009

      55

      This was really tasty. We had it for dinner last night and are having it again tonight! I used cherry perserves instead of the red currant. I think I would cut back a bit on the vinegar next time. The spice rub on the meat smells a lot like breakfast sausage when it is cooking. Great meal. Thanks! Made for Spring PAC '09

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Pork Medallions With Red Currant Sauce

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.4
     
    Calories from Fat 36
    17%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.3 g
    6%
    Cholesterol 73.7 mg
    24%
    Sodium 358.8 mg
    14%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 14.4 g
    57%
    Protein 23.5 g
    47%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites