Ingredients
- ½ teaspoon dried thyme
- ½ teaspoon salt, 1/4
- ¼ teaspoons smoked paprika
- ⅛ teaspoon black pepper
- 16 ounces pork tenderloins (about 3/4 pound each)
- ⅓ cup red currant jelly
- 3 tablespoons cider vinegar
- 2 tablespoons fresh chives, chopped
Directions
1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (one inch thick) pieces. Place each piece between plastic wrap and pound to 1/2 thickness. Rub pork with spice mixture. |
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm. |
3. Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve with pork, sprinkle with chives. |