1/2 t. dried thyme
1/2 t. salt
1/4 t. smoked paprika
1/4 t. dried rubbed sage
1/8 t. black pepper
1 (1 lb.) pork tenderloin, trimmed
cooking spray
1/3 C. red currant jelly
3 T. cider vinegar
2 T. chopped fresh chives
Combine first 5 ingredients in a small bowl. Cut pork crosswise into 8 (1-in thick) pieces. Place each piece between 2 pieces of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Rub pork with spice mixture.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 3 minutes on each side. Remove pork from pan; keep warm.
Add jelly to pan; cook 30 seconds, scraping pan to loosen browned bits. Remove from heat; stir in vinegar. Serve sauce with pork; sprinkle with chives.
4 servings: 202 calories, 3.9g fat, 22.6g protein, 17.8g carbs, 0.3g fiber, 341mg sodium