Pork Medellions with Cumberland Sauce

ingredients

3 teaspoons vegetable oil
1 pound pork tenderloin, trimmed of fat and cut into 1-inch thick medallions; salt and freshly ground pepper to taste
2 tablespoons minced onion, or shallot
1 cup dry red wine
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
2 tablespoons red currant jelly
1 teaspoon brown sugar, optional
1 teaspoon Dijon mustard

1
Heat 2/3 of the oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 3 to 4 minutes per side or until brown on the outside and no longer pink but still juicy inside. Transfer to plates or a platter and keep warm.
2
Add remaining oil to the skillet. Add onion and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil for 5 or 6 minutes of until reduced to about 1/3 cup. 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 seasoning with more salt and pepper, if needed. Spoon the sauce over the pork.

Source: Mom