Pork Tenderloin Medallions

A lovely winter’s night treat! Serve with mashed potatoes and sautéed green beans.

- 1 10-12 oz. pork tenderloin, cut into 1”-thick slices
- 2 tablespoons unsalted butter
- ¾ cup chicken broth
- 1 large shallot, minced
- ¼ teaspoon dried thyme
- 1/3 cup SchoolHouse Kitchen^® Rhubarb Raspberry Thyme Anytime Spreadable Fruit
- ¼ cup heavy cream
- salt and freshly ground pepper

Place the pork filets between two sheets of waxed paper; pound until they are ½” thick. Season the pork with salt and pepper.

Melt butter in a heavy large pan over medium-high.

Add the pork to the skillet and cook until browned, maybe 1-2 minutes per side. Transfer the pork to a warmed plate. Add the shallot to the skillet and stir for about a minute; add the chicken broth, the Rhubarb Raspberry Thyme Anytime Spreadable Fruit and simmer. Add the cream and continue simmering until it is reduced and thickened to sauce consistency.

Return pork and any meat juices to the skillet and simmer until the pork is cooked through.

Serves 4-6