Prep 10 mins
Cook 20 mins
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.
- 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
- 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).
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.
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