Recipe by Julesong
My favorite pork tenderloin recipe! "Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree."
Top Review by Mike B.
This was a great tasting recipe. I changed it abit by roasting the pork whole rubbed with dijon mustard @350° for 30 mins. Made the sauce while it was roasting. Sliced the pork tenderloin in to medallions when going to the plate. Our company asked for the recipe also.
- 1 tablespoon vegetable oil
- 1 lb pork tenderloin, trimmed of fat and cut into 1-inch thick medallions
- freshly ground black pepper
- 2 tablespoons minced onions or 2 tablespoons shallots
- 1 cup dry red wine
- 1 teaspoon cornstarch
- 1 tablespoon fresh lemon juice
- 2 tablespoons red currant jelly or 2 tablespoons black currant jelly
- 1 teaspoon brown sugar
- 1 teaspoon Dijon mustard
Directions See How It's Made
- Heat 2 tsp oil in a nonstick skillet over medium-high heat.
- Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
- Transfer to plates or a platter and keep warm.
- Add remaining 1 tsp oil to the skillet.
- Add onions or shallots and cook, stirring, until softened, about 30 seconds.
- Add wine and bring to a boil, stirring.
- Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
- Dissolve cornstarch in lemon juice and whisk into the sauce.
- Cook, stirring, until thickened and glossy.
- Remove from heat and stir in jelly, sugar and mustard.
- Taste and adjust seasonings with more salt and pepper, if needed.
- Spoon the sauce over the pork.
- Serves 2 with side dishes, and doubles easily.
- Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn't describe it as sweet-and-sour - you'd have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it's become a recipe I use again and again as a favorite!
- Posted to Gail's Recipe Swap by Liz LA, who got it from Eating Well Magazine.