Pork Medallions with Red Currant Sauce

From Cooking Light - so easy!!!! I didn't have red currant jelly at the moment so I used seedless blackberry jam (the editors say any fruit jelly can be used). And I substituted red wine vinegar & scallions for the cider vinegar and chives, haha. The smoked paprika makes it...

1/2 t dried thyme
1/2 t salt
1/4 t smoked paprika
1/4 t dried rubbed sage
1/2 t black pepper
1 (1 lb) pork tenderloin
cooking spray
1/3 c red currant jelly
3 T cider vinegar
2 T chopped chives

Cut pork loin into 1" slices. Pound to 1/2" thick. Brown in nonstick skillet coated with cooking spray about 3 min per side. Remove pork to platter. Add jelly - cook 30 sec. Remove from heat & stir in vinegar. Sprinkle pork with chives and serve with sauce.