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Pork Medallions with Red Currant Sauce




Source of Recipe


Internet


List of Ingredients




1 tablespoon olive or vegetable oil
1 pound pork tenderloin, trimmed
salt & black pepper

Red Currant Sauce:
2 tablespoons minced shallot or onion
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
2 tablespoons red currant jelly
1 teaspoon Dijon mustard



Recipe



Heat the oil in a large skillet over medium-high heat. Cut the pork tenderloin into 1-inch thick medallions. Season the medallions with salt and pepper and place them in the skillet. Cook for 3 to 4 minutes on each side. Transfer the pork medallions to a warm platter and cover with aluminum foil.

Red Currant Sauce: Add extra oil to skillet, if needed. Add the shallot or onion and cook over medium heat until soft, about 2 minutes. Stir in the wine and bring to a boil. Boil for about 5 minutes to reduce the liquid by about half. In a small bowl, dissolve the cornstarch in the lemon juice and whisk into the sauce. Stir until slightly thickened. Remove the skillet from heat and stir in the brown sugar, red currant jelly and mustard. Add more salt and pepper, if desired.

To serve, place the pork medallions on dinner plates and spoon the red currant sauce over top. Serves 4.