Pork Medallions With Red Currant Sauce

• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dried rubbed sage
• 1/8 teaspoon black pepper
• 1 (1 lb) pork tenderloin, trimmed
• cooking spray
• 1/3 cup red currant jelly
• 3 tablespoons cider vinegar
• 2 tablespoons chopped fresh chives

1. Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-inch-thick) pieces. Place each between 2 pieces of heavy-duty plastic wrap and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. 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 sauce with pork, sprinkle with chives.
4. (Serving size is: 2 medallions, 1 tablespoon sauce and 1 1/2 teaspoon chives).
5. Enjoy! 8).

thyme, salt, paprika, sage, black pepper, pork tenderloin, cooking spray, red currant, cider vinegar, fresh chives

Taken from www.food.com/recipe/pork-medallions-with-red-currant-sauce-350053 (may not work)