Ingredients:
2 (3/4 lb) pork tenderloins
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 tablespoon vegetable oil
1/4 cup red currant jelly
2/3 cup chicken broth
Directions:
Trim any fat and sinew from pork tenderloins.
Cut each tenderloin crosswise into 4 pieces.
Between 2 sheets of waxed paper, place pork pieces cut side up.
Pound with meat mallet (or rolling pin) until each piece is a 1/2 inch thick medallion.
In medium bowl mix salt, cinnamon, pepper, nutmeg, and cloves.
Dip both sides of medallions into the mixture.
In 12 inch cooking skillet, heat oil over medium-high heat until very hot.
Add pork medallions and cook 5 minutes per side or until they lose their pink color throughout.
Remove pork to warm platter.
Stir currant jelly into drippings in skillet until melted.
Stir in chicken brother and heat to boiling.
Spoon sauce over pork.
Servings: 4
Time preparation: 20 min.
Time total: 25 min.