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      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-pound) pork tenderloin, trimmed

      Cooking spray

      1/3 cup red currant jelly

      3 tablespoons cider vinegar

      2 tablespoons chopped fresh chives

      Method of Preparation:

      1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each piece 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.

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