Pork Tenderloin with Currant Sauce

• 1 small onion
• 1 pork tenderloin
• salad oil
• 1 tsp. all-purpose flour
• 1/4 c. currant preserves
• 1/2 tsp. salt
• .13 tsp. Pepper

1. Chop onion; set aside.
2. Trim fat, if any, from pork tenderloin.
3. With knife held in slanting position, almost parallel to the cutting surface, cut tenderloin crosswise into 1/4-inch-thick slices.
4. Pound each slice to about 1/8-inch thickness.
5. In 10-inch skillet over medium-high heat, in 1 tablespoon hot oil, cook pork in batches until browned on both sides, about 3 minutes; remove pieces to plate as they brown and add 1 tablespoon oil halfway through cooking.
6. In drippings in skillet plus additional 1 tablespoon oil over medium heat, cook onion until tender.
7. In small bowl, stir flour and 1/2 cup water.
8. Add flour mixture, currant preserves, salt, and pepper to skillet, stirring to loosen brown bits from bottom of skillet; over high heat, heat to boiling.
9. Reduce heat to low; simmer 1 minute.
10. Return pork to skillet; heat.

onion, pork tenderloin, salad oil, allpurpose flour, currant preserves, salt, pepper

Taken from www.delish.com/recipefinder/pork-tenderloin-currant-sauce-1511 (may not work)