Pork Medallions with Red Currant Sauce

Nutriscore Rating: 63/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

11 items

• 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)

📝 Instructions

8 steps

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.

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.

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.

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.

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.

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.

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

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

1 serving (234.3g)

Calories		367
% Daily Value*
Total Fat		16.9 g	22%
	Saturated Fat	5.9 g	29%
	Polyunsaturated Fat	0.5 g
Cholesterol		95 mg	32%
Sodium		889 mg	39%
Total Carbohydrate		21.6 g	8%
	Dietary Fiber	0.5 g	2%
	Total Sugars	18.7 g
Protein		29.8 g	60%
Vitamin D		0.3 mcg	2%
Calcium		27 mg	2%
Iron		1.9 mg	10%
Potassium		604 mg	13%

*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: 604 cal (42.4%%)

Protein: 476 cal (33.4%%)

Carbs: 346 cal (24.3%%)