Makes 4 servings. Difficulty
1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon dried sage 1 1-lb. pork tenderloin Olive oil 1 shallot, finely chopped 1/3 cup red currant jelly 3 Tablespoons cider vinegar 2 Tablespoons Italian parsley, chopped
Combine the dried thyme, salt, freshly ground black pepper, paprika and sage in a small bowl. Cut the pork crosswise into 8 (i-inch thick) pieces. Place each piece between 2 sheets of plastic wrap, and pound to 1/2 inch thickness using a meat mallet. Rub each piece with the spice mixture.
Heat about 1 tablespoon of olive oil in a large non-stick skillet over medium high heat. Add the pork and cook for 3 minutes each side - you might need to do this in batches (don’t overcrowd the pork or it won’t cook as nicely). Remove the pork from the pan and tent with foil to keep warm.
Add the shallots to the pan; saute for 2 minutes. Add the jelly to the pan; cook for 30 seconds, scraping up the browned bits on the bottom of the pan as it cooks. Stir in the vinegar; cook for about another minute or 2. Adjust seasonings of sauce, if necessary, with salt and freshly ground black pepper.
Serve the sauce over the pork medallions and garnish with fresh Italian parsley.