Medallions For A King

• 1 Tbsp. whole black pepper
• 1/2 c. cider vinegar
• 1 tsp. chicken soup base
• 2 tsp. cornstarch
• 1 c. water
• 1 1/2 lb. pork or venison tenderloins
• 1 tsp. apple pie spice
• 1 tsp. celery salt
• 2 Tbsp. unsalted butter
• 1 tsp. liquid onion
• 1 1/2 c. apple jelly
• spiced apple rings and celery leaves for garnish

1. Trim fat from meat and cut into 1-inch pieces.
2. In a 1-quart glass saucepan simmer together pepper and vinegar until the solution is reduced by one half.
3. Combine soup mix, cornstarch and water and blend then add to vinegar mixture.
4. Bring to a boil, lower heat and cook, stirring, until this thickens.
5. Remove from heat but keep warm.
6. Season meat with apple pie spice and celery salt.
7. Melt butter with onion liquid.
8. Add meat and cook until golden on both sides.
9. Stir in jelly and continue cooking.
10. Pour pepper sauce over meat and serve.

black pepper, cider vinegar, chicken soup base, cornstarch, water, pork, apple pie spice, celery salt, unsalted butter, liquid onion, apple jelly, apple rings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829965 (may not work)