Nutrition per serving may change if servings are adjusted.
1 tablespoon canola oil, divided
1 pound pork tenderloin, trimmed and cut into 1-inch-thick medallions
Salt & freshly ground pepper
2 tablespoons minced onions, or shallots
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon lemon juice
2 tablespoons red-currant jelly
1 teaspoon brown sugar, (optional)
1 teaspoon Dijon mustard
Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook until brown on the outside and no longer pink but still juicy inside, 3 to 4 minutes per side. Transfer to a platter and keep warm.
Add remaining 1 teaspoon oil to the pan. Add onion (or shallot) and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil until reduced to about ⅓ cup, 5 to 6 minutes. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy. Remove from heat and stir in jelly, sugar (if using) and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork.