Ingredients:
1 tablespoon vegetable oil
1 lb pork tenderloins, trimmed of fat and cut into 1-inch thick medallions
salt
freshly ground black pepper
2 tablespoons minced onions or 2 tablespoons shallots
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons red currant jelly or 2 tablespoons black currant jelly
1 teaspoon brown sugar
1 teaspoon Dijon mustard
Directions:
Heat 2 tsp oil in a nonstick skillet over medium-high heat.
Season pork lightly with salt and pepper and cook for 4 to 5 minutes per side, or until brown on the outside and no longer pink but still juicy inside.
Transfer to plates or a platter and keep warm.
Add remaining 1 tsp oil to the skillet.
Add onions or shallots and cook, stirring, until softened, about 30 seconds.
Add wine and bring to a boil, stirring.
Boil for 5 to 6 minutes, or until reduced to about 1/3 cup.
Dissolve cornstarch in lemon juice and whisk into the sauce.
Cook, stirring, until thickened and glossy.
Remove from heat and stir in jelly, sugar and mustard.
Taste and adjust seasonings with more salt and pepper, if needed.
Spoon the sauce over the pork.
Serves 2 with side dishes, and doubles easily.
Note from Julie: I used black-currant jelly and the sauce was wonderful. I wouldn’t describe it as sweet-and-sour – you’d have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin and it’s become a recipe I use again and again as a favorite!
Posted to Gail’s Recipe Swap by Liz LA, who got it from Eating Well Magazine.
Servings: 2
Time preparation: 0 min.
Time total: 15 min.