Spiced Pork Medallion

jedi-arwen's Note:

Delicious recipe from Yahoo Low Fat Recipes. The seasonings can be used for any meat, I really like using it with chicken as well as pork. My brother who hates pork loves these medallions. The red currant jelly can be replaced by regular strawberry jelly, I did that until we went and actually bought currant jelly. It tastes good both ways.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 (¾ lb) pork tenderloins
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground black pepper
• 1⁄8; teaspoon ground nutmeg
• 1⁄8; teaspoon ground cloves
• 1 tablespoon vegetable oil
• ¼ cup red currant jelly
• 2⁄3; cup chicken broth

Directions:

1. Trim any fat and sinew from pork tenderloins.
2. Cut each tenderloin crosswise into 4 pieces.
3. Between 2 sheets of waxed paper, place pork pieces cut side up.
4. Pound with meat mallet (or rolling pin) until each piece is a 1/2 inch thick medallion.
5. In medium bowl mix salt, cinnamon, pepper, nutmeg, and cloves.
6. Dip both sides of medallions into the mixture.
7. In 12 inch cooking skillet, heat oil over medium-high heat until very hot.
8. Add pork medallions and cook 5 minutes per side or until they lose their pink color throughout.
9. Remove pork to warm platter.
10. Stir currant jelly into drippings in skillet until melted.
11. Stir in chicken brother and heat to boiling.
12. Spoon sauce over pork.

Reviews

[Chef #708017]

So loved this recipe. I might use a little less salt but other than that it was perfect. Even my son who is not a meat lover loved it. I just need to make more next time!! Thanks for sharing this recipe.