Try our easy glazed pork medallions recipe, sweetened with a currant glaze and served with a side of fresh spring asparagus.

Yield: Serves 6

Difficulty Rating: Intermediate

Nutritional Highlights: Pork tenderloin is lean, full of iron, thiamin, niacin, riboflavin, vitamin B-6, phosphorus and protein.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 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

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.



  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.

Nutrition Facts (per serving): Calories – 278, Fat – 10.1g, Dietary Fiber – 4.4g, Protein – 30.4g, Vitamin A – 32%, Vitamin C – 106%, Iron – 14%.

**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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