Spiced Pork Medallions

• 2 pork tenderloins
• 1 tsp. salt
• 1/2 tsp. dried thyme leaves
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground black pepper
• .13 tsp. ground nutmeg
• .13 tsp. ground cloves
• 1 tbsp. vegetable oil
• 1/4 c. red currant jelly
• .67 c. chicken broth

1. Trim any fat and sinew from pork tenderloins.
2. Cut each tenderloin crosswise into 4 pieces.
3. Between 2 sheets of waxed paper, place half of pork pieces cut side up.
4. With meat mallet or rolling pin, pound each piece of pork into a 1/2-inch-thick medallion.
5. Repeat with remaining pork.
6. In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves.
7. Add pork medallions to spice mixture; toss to coat.
8. In 12-inch skillet, heat oil over medium-high heat until very hot.
9. Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout.
10. Remove pork to warm platter.
11. Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling.
12. Spoon sauce over pork.

pork tenderloins, salt, thyme, ground cinnamon, ground black pepper, ground nutmeg, ground cloves, vegetable oil, red currant, chicken broth

Taken from www.delish.com/recipefinder/spiced-pork-medallions-2708 (may not work)