Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Difficulty Rating: Intermediate
Ingredients
- 6 (3-ounce) pork tenderloin pieces (trimmed and lightly pounded to ¼-inch thickness)
- Seasoned flour for dredging
- 1 ½ ounce canola oil
- ½ cup red currant jelly
- ¼ cup chardonnay (or other white wine)
- 24 asparagus tips, blanched
Instructions
1. Cut pork tenderloin into 3-ounce portions, trimming any visceral fat and lightly pound to flatten.
2. To season flour, add freshly ground pepper and salt to taste. Lightly coat tenderloin portions with flour. Heat skillet and add the canola oil.
3. Saute medallions until golden brown on each side. Remove from skillet and set aside.
4. In a separate skillet, mix red currant jelly and chardonnay, heat and reduce until it reaches a glaze consistency, about 10 minutes. Add sautéed pork medallions and coat them with the glaze.
5. Meanwhile, blanch asparagus tips in boiling water just until crisp-tender.
6. Pour glaze onto plates (to cover entire center of the plates). Place medallions in the center of the glaze and arrange 4 asparagus tips around the perimeter of each plate for garnish.
Tips & Notes: Can’t find red currant jelly? To get a tart flavor similar to that of red currants, mix 3 parts apple jelly with 1 part lemon juice. You can also substitute grape jelly, though it will be a bit sweeter.
Each week a different recipe will be featured to help get your taste buds in the weekend spirit. For more information on the recipes shown on the Tennessee Farm Bureau website or to see more recipes, please visit FarmFlavor.com.
