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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

Directions

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