<http://schema.org/recipeInstructions>
" Trim any fat and sinew from pork tenderloins. Cut each tenderloin crosswise into 4 pieces. Between 2 sheets of waxed paper, place half of pork pieces cut side up. With meat mallet or rolling pin, pound each piece of pork into a 1/2-inch-thick medallion. Repeat with remaining pork. In medium bowl, mix salt, thyme, cinnamon, pepper, nutmeg, and cloves. Add pork medallions to spice mixture; toss to coat. In 12-inch skillet, heat oil over medium-high heat until very hot. Add pork medallions; cook 5 minutes per side or until they just lose their pink color throughout. Remove pork to warm platter. Stir currant jelly into drippings in skillet until melted; stir in chicken broth and heat to boiling. Spoon sauce over pork."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6402/spiced-pork-medallions-2708/>