Pork Medallions With Red Currant Sauce

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. 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).