Glossy and burgundy - colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree.

1 tbsp. vegetable oil
1 lb. pork tenderloin, trimmed & cut into 1" thick medallions
Salt & freshly ground black pepper
2 tbsp. minced onions or shallots
1 c. dry red wine
1 tsp. cornstarch
1 tbsp. fresh lemon juice
2 tbsp. red currant jelly
1 tsp. brown sugar (optional)
1 tsp. Dijon mustard

Heat 2 teaspoons oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper; cook for 3-4 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. Add remaining 1 teaspoon oil to the skillet. Add onions or shallots and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil for 5-6 minutes, or 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 seasonings with more salt and pepper, if needed. Spoon the sauce over the pork. Serves 4.