Pork Medallions in Red Currant Sauce

Ingredients

• 0.3 teaspoon pepper black
• 0.5 teaspoon rubbed sage dried
• 0.5 teaspoon ground ginger 
• 1 pound pork tenderloin trimmed
• 0.3 cup currant jelly red
• 0.5 teaspoon salt 
• 1 tablespoon balsamic vinegar white

Equipment

• frying pan
• plastic wrap
• rolling pin
• meat tenderizer

Directions

1. Cut pork crosswise into 12 pieces.
2. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 3/4-inch thickness, using a meat mallet or rolling pin.
3. Combine sage, salt, and pepper.
4. Sprinkle both sides of pork with sage mixture.
5. Place a large nonstick skillet coated with cooking spray over medium-high heat.
6. Add pork and cook 5 to 6 minutes on each side or until pork loses its pink color.
7. Remove pork from pan, and keep warm.
8. Add jelly, vinegar, and ginger to pan. Cook over medium-high heat 2 minutes or until thick.
9. Pour sauce over pork slices.
10. Serve immediately.