You may also like
Categories:
pork tenderloins salt thyme ground cinnamon ground black pepper ground nutmeg ground cloves vegetable oil red currant chicken broth
Viewed: 5 - Published at: 3 years agoIngredients
- 2 pork tenderloins
- 1 tsp. salt
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground black pepper
- .13 tsp. ground nutmeg
- .13 tsp. ground cloves
- 1 tbsp. vegetable oil
- 1/4 c. red currant jelly
- .67 c. chicken broth
Method
- Trim any fat and sinew from pork tenderloins.
- Cut each tenderloin crosswise into 4 pieces.
- Between 2 sheets of waxed paper, place half of pork pieces cut side up.
- With meat mallet or rolling pin, pound each piece of pork into a 1/2-inch-thick medallion.
- Repeat with remaining pork.
- In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves.
- Add pork medallions to spice mixture; toss to coat.
- In 12-inch skillet, heat oil over medium-high heat until very hot.
- Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout.
- Remove pork to warm platter.
- Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling.
- Spoon sauce over pork.
