- 1 teaspoon olive oil
- 12 ounces pork tenderloin, cut into 1-inch-thickÂ medallions
- Â˝ teaspoon kosher salt
- ÂĽ teaspoon freshly milled black pepper
- 1 tablespoon minced shallots
- 1 cup dry red wine
- ÂĽ teaspoon cornstarch
- Grated zest from Â˝ lemon plus 2 teaspoons fresh lemonÂ juice
- 1 tablespoon all-fruit (no sugar added) red currant jelly
- 1 teaspoon Dijon mustard
- 2 cups Roasted Spaghetti Squash
Autumn brings bracing weather, robust flavors, andÂ colorful dinners. Cumberland sauce, a shiny-as-satin,Â sweet-sour, burgundy-colored, traditional English huntÂ sauce works well on chicken, pork, or game birds. Youâ€™llÂ want to pair this sauce with a variety of meats.
- Heat a large skillet over medium-high heat, then film itÂ with the oil. Meanwhile, dry the pork pieces on paperÂ towels, and season with salt and pepper. SautĂ© untilÂ crisp and brown on the outside, and no longer pink inÂ the middle, 3 to 4 minutes per side. Transfer to warmedÂ dinner plates and reserve.
- Add the shallots to the pan and cook about 30Â seconds. Add the wine, bring to a boil, and reduce toÂ about ÂĽ cup, 5 minutes or so. Dissolve the cornstarch inÂ the lemon juice and whisk it into the sauce. Cook,Â stirring, until the sauce is thick and satiny-looking.
- Remove from the heat and stir in the jelly and mustard.Â Taste and adjust seasonings with salt and pepper.
- To serve, make a nest of Roasted Spaghetti Squash onÂ each plate and top with pork medallions and sauce.