Royal Pork Medallions

1 Tbsp. / 15 mL, Whole Watkins Royal Peppercorn Blend
1/2 Cup / 125 mL Cider Vinegar
1 teas. / 5 mL Watkins Chicken Soup Base
1 to 3 teas. / 5–15 mL Cornstarch
1 Cup / 250 mL Water
1-1/2 lbs. / 675 g Pork Tenderloin, trimmed of fat, cut into 1-inch / 25-mm slices
1 teas. / 5 mL Watkins Apple Bake Seasoning
1 teas. / 5 mL Watkins Celery Salt
2 Tbsp. / 30 mL Unsalted Butter
1 teas. / 5 mL Watkins Liquid Onion Spice
1/4 Cup / 60 mL Crabapple Jelly or Apple Jelly
Pickled Crabapples or Spiced Apple Rings, for garnish
Celery Leaves, for garnish

In a 1-quart/litre non-reactive saucepan, simmer together the Royal Pepper and vinegar until mixture is reduced by half. Combine the soup base, cornstarch and water; mix well. Stir this mixture into the reduced vinegar mixture. Bring to a boil; lower heat and cook until mixture clears and thickens slightly. Remove from heat and keep warm. Season the pork with Apple Bake Seasoning and celery salt. In a large heavy or non-stick skillet, melt the butter over high heat. Stir in Liquid Spice. Add pork medallions and cook until golden-brown on both sides. Stir in jelly. Cook, turning often, until meat is well-glazed. Do not overcook. To serve, spoon a small quantity of the pepper/vinegar sauce onto serving plate. Place pork medallions on top; spoon remaining sauce over pork. Garnish as desired with crabapples or apple rings and celery leaves. Serve hot. Makes 6 servings.

Nutritional Information Per Serving:
Calories 250, Protein 24g, Carbohydrates 12g, Sodium 380mg, Fat 15g, Saturated Fat ?g, Cholesterol 100mg, Dietary Fiber ?g.

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