Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns pork tenderloin into an elegant entree.

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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

1. 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.
2. 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 1/3 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.

NUTRITION INFORMATION: Per serving: 298 calories; 9 g fat (2 g sat, 4 g mono); 90 mg cholesterol; 9 g carbohydrate; 32 g protein; 0 g fiber; 155 mg sodium; 583 mg potassium.
Nutrition bonus: Selenium (78% daily value), Zinc (20% dv), Potassium (17% dv).
1/2 Carbohydrate Serving
Exchanges: 1/2 other carbohydrate, 4 1/2 lean meat, 1/2 fat