CUMBERLAND PORK MEDALLIONS

By porklion

Ingredients

• 1 tablespoon cooking oil or olive oil
• 1 pound pork tenderloin, sliced crosswise into 3/4-inch slices
• 1/4 cup sliced green onion
• 1/2 cup dry red or white wine or apple juice
• 1/2 cup chicken broth
• 2 tablespoons currant jelly
• 1 teaspoon Dijon-style mustard
• 1 tablespoon chicken broth or water
• 1 teaspoon cornstarch

Preparation

Step 1

In a 10-inch skillet heat oil; cook pork slices over medium heat for 6 to 8 minutes or until juices run clear, turning once. Remove meat from skillet; keep warm.

Add green onion to skillet; cook just until tender. Carefully add wine or apple juice and the 1/2 cup broth. Boil gently over medium-high heat about 4 minutes or until reduced to about 1/2 cup. Add jelly and mustard, stirring until jelly is melted. Combine the 1 tablespoon broth or water and the cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with the pork medallions. Makes 4 servings.