Pork tenderloin is lean, full of iron, thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein – and there’s no waste. Sweeten it up with this currant glaze and a side of asparagus.
Yield: Serves 6
Difficulty Rating: Intermediate
Nutritional Highlights: 217 calories, 24.5 g protein, 5.4 g carbohydrate, 10.2 g fat, 62 mg cholesterol, 2.5 g fiber, 439 mg sodium.
Can't find red currant jelly? To get a tart flavor similar to that of red currants, mix 3 parts apple jelly with 1 part lemon juice. You can also substitute grape jelly, though it will be a bit sweeter.
Instructions
Cut pork tenderloin into 3-ounce portions, trimming any visceral fat and lightly pound to flatten.
To season flour, add freshly ground pepper and salt to taste. Lightly coat tenderloin portions with flour. Heat skillet and add the canola oil.
Saute medallions until golden brown on each side. Remove from skillet and set aside.
In a separate skillet, mix red currant jelly and chardonnay, heat and reduce until it reaches a glaze consistency, about 10 minutes. Add sautéed pork medallions and coat them with the glaze.
Meanwhile, blanch asparagus tips in boiling water just until crisp-tender.
Pour glaze onto plates (to cover entire center of the plates). Place medallions in the center of the glaze and arrange 4 asparagus tips around the perimeter of each plate for garnish.
Linked up at Made From Scratch Tuesday: http://messhalltobistro.blogspot.com/2012/02/made-from-scratch-tuesday-214.html