Join “Jayni’s Kitchen” this week for “Pork: A Trio of Tenderloin Entrees.”

Host Jayni Carey will prepare the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 8:30 p.m. Monday-Friday and 9:30 a.m. Monday through Saturday.

Pork Tenderloin with Fresh Sage, Bacon and Apples

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3 bacon strips

2 whole pork tenderloins, 2 to 2 1/2 pounds total

salt and black pepper

1 tablespoon chopped fresh sage leaves

1/2 cup apple cider vinegar

1/4 cup applejack (apple brandy)

1/4 cup sugar

1/4 cup water

2 medium tart red apples, cored and cut into 16 wedges each

Fry the bacon over medium heat in a large oven-proof skillet. Remove the bacon from the skillet and drain on paper towels. Reserve the drippings in the skillet. When the bacon is cool, finely chop and set aside.

Trim the pork tenderloins of excess fat and sprinkle them with salt and pepper.

Place them in the hot bacon drippings and brown on all sides over medium heat. Sprinkle the tenderloins with the chopped sage. Place the skillet in a 400-degree oven and roast the tenderloins for 10 to 12 minutes, or until they reach an internal temperature of 145 to 150 degrees for medium-well.

Remove the tenderloins from the skillet to a warm platter and cover with aluminum foil. The skillet handle will be very hot, so cover it with a heat-resistant handle cover or hot pad. Place the skillet over medium-high heat and stir in the cider vinegar, apple jack, sugar and water. As the mixture begins to simmer, add the apple slices and reduce the heat to medium. Cook, stirring occasionally until the apples are tender and the liquid reduces and becomes syrupy, 5 to 7 minutes.

Place the tenderloins on a cutting surface and slice on the diagonal into 1-inch medallions. Arrange the medallions on a serving platter or individual plates. Spoon the apples and syrup around the pork tenderloin medallions. Garnish with the chopped bacon. Serves 4 to 6.

Pork Tenderloin Medallions with Raspberry Chipotle Glaze

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2 whole pork tenderloins, 2 to 2 1/2 pounds total

salt and black pepper

1 to 2 tablespoons olive oil

1 to 2 tablespoons butter

1/2 cup (2 medium) shallots, chopped

1 cup chicken broth

1/4 cup red raspberry jam

1 7-ounce can chipotle peppers in adobo sauce (use 1 or 2 chipotle peppers, finely chopped, plus 1 1/2 to 2 teaspoons adobe sauce)

Cut the pork tenderloin into 1-inch medallions. Sprinkle with salt and pepper. Heat 1 tablespoon each olive oil and butter in a large skillet over medium-high heat. When hot, add half of the pork medallions and cook for 3 to 4 minutes, until browned. Turn the medallions over, reduce the heat to medium and continue cooking for 2 to 3 minutes more, or until desired doneness is achieved. Remove the pork medallions from the skillet to a platter and cover with aluminum foil to keep warm. Repeat with remaining medallions, adding more oil and butter to the skillet if needed.

Add the chopped shallots to the skillet drippings and cook over medium heat, turning often, until softened, about 2 minutes. Stir in the chicken broth, raise the heat to medium-high and simmer until the broth is reduced by half. Pour the mixture through a strainer to remove the shallots, then pour the liquid back into the skillet. Stir in the raspberry jam. Add the chopped chipotle pepper and adobo sauce, to taste. Stir until the glaze is thickened and bubbly, 1 to 2 minutes. Return the pork medallions to the skillet and turn to coat with the glaze. Serves 6.