- Cut pork tenderloin into 3-ounce portions, trimming any visceral fat and lightly pound to flatten.
- To season flour, add freshly ground pepper and salt to taste. Lightly coat tenderloin portions with flour. Heat skillet and add the canola oil.
- Saute medallions until golden brown on each side. Remove from skillet and set aside.
- 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.
- Meanwhile, blanch asparagus tips in boiling water just until crisp-tender.
- 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.
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.