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1 hours
Prep: 15 minutes
Cook: 40 minutes
248 calories per serving view nutrition facts
20 servings
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| 8 | pounds | pork tenderloin | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | |
| 1/4 | cup | peanut oil | |
| 2 | cups | currant jelly | |
| 1 | cup | raspberry vinegar | |
| 3/4 | cup | orange juice | |
| 1 | teaspoon | tarragon | dried |
| 4 | cups | sweet cherries |
Season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides, drain fat from pan Combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer 20 minutes.
Remove chops to serving plates and add cherries.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 209mg | 9% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 38.0g | 76% |
| Vitamin A | 0% | Vitamin C | 8% | |
| Calcium | 1% | Iron | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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