Pork Medallions In Red Currant Sauce

• 1 (1-pound) pork tenderloin, trimmed
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1/3 cup red currant jelly
• 1 tablespoon white balsamic vinegar
• 1/2 teaspoon ground ginger

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. Sprinkle both sides of pork with sage mixture. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add pork and cook 5 to 6 minutes on each side or until pork loses its pink color. Remove pork from pan, and keep warm.
4. Add jelly, vinegar, and ginger to pan. Cook over medium-high heat 2 minutes or until thick. Pour sauce over pork slices. Serve immediately.

pork tenderloin, sage, salt, black pepper, cooking spray, red currant, white balsamic vinegar, ground ginger

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