Pork Medallions with Red Currant Sauce

Tender, juicy pork medallions with a sweet and tangy red currant sauce make this elegant dish perfect for both weeknight dinners and special occasions. This gourmet recipe combines perfectly seared pork tenderloin slices with a luscious sauce made from red currant jelly, dry red wine, and chicken stock, enhanced by the earthy aroma of fresh thyme. A quick deglaze of the pan elevates the sauce, creating a rich, glossy finish that clings beautifully to the pork. Garnished with vibrant fresh red currants, this dish is as visually stunning as it is delicious. Ready in just 45 minutes, it's an impressive yet approachable recipe for entertaining or adding a touch of luxury to your dinner table. Serve alongside roasted vegetables or creamy mashed potatoes to complete this unforgettable meal. Keywords: pork medallions, red currant sauce, pan-seared pork, elegant dinner recipe, quick weeknight meal.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Pork tenderloin
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil
• 2 tbsp Unsalted butter
• 1 medium Shallot, finely minced
• 0.5 cup Red currant jelly
• 0.5 cup Chicken stock
• 0.25 cup Dry red wine
• 3 Fresh thyme sprigs
• 2 tbsp Red currants, fresh (optional, for garnish)

Directions

Step 1

Trim any excess fat or silver skin from the pork tenderloin. Slice the tenderloin into 1-inch-thick medallions and lightly flatten them with the palm of your hand. Season both sides with salt and black pepper.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Once the butter has melted and is sizzling, add the pork medallions to the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Transfer the pork medallions to a plate and cover with foil to keep warm.

Step 3

Reduce the heat to medium. Add the remaining tablespoon of olive oil to the skillet, followed by the minced shallot. Sauté for 2-3 minutes, stirring frequently, until the shallot is softened and fragrant.

Step 4

Pour the red wine into the skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.

Step 5

Add the red currant jelly, chicken stock, and thyme sprigs to the skillet. Stir well and allow the sauce to simmer for about 8-10 minutes, or until it thickens slightly.

Step 6

Remove the thyme sprigs and whisk in the remaining tablespoon of butter to give the sauce a silky texture. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 7

Return the pork medallions to the skillet, spooning the sauce over them, and cook for another 2-3 minutes to warm through.

Step 8

Serve the pork medallions with the red currant sauce spooned generously over the top. Garnish with fresh red currants, if desired, and enjoy!

Nutrition Facts

Serving size	(924.2g)

Amount per serving	% Daily Value*
Calories	1492.5

Total Fat 69.2g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 381.1mg	0%
Sodium 4000.8mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 2.3g	0%
Total Sugars 62.7g
Protein 119.6g	0%

Vitamin D 36.3IU	0%
Calcium 80.3mg	0%
Iron 7.1mg	0%
Potassium 2379.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.8%

Protein: 32.8%

Carbs: 24.4%