Ingredients

  • ½ teaspoon dried thyme
  • ½ teaspoon salt, 1/4
  • ¼ teaspoons smoked paprika
  • teaspoon black pepper
  • 16 ounces pork tenderloins (about 3/4 pound each)
  • 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.

Source

Servings/Yield