Cranberry Mustard Pork Medallions - cooking recipe

Ingredients

2/3 cup water
1/3 cup apple juice concentrate, unsweetened
1/3 cup cranberry juice concentrate
1/3 cup port wine
1 lb pork tenderloin
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 tablespoons Dijon mustard
1/2 cup dried cranberries

Preparation

In a bowl, whisk together the water, the 2 juice concentrates & wine, then set aside.
Cut pork into 1-inch slices, then flatten each to 1/4-inch thickness, before sprinkling with the garlic salt & the pepper.
In a large nonstick skillet, heat the oil & melt the butter, then, in batches, saute pork for 2 to 3 minutes on each side or until the juices run clear.
After removing the cooked pork & setting it aside to keep warm, add the juice/wine mixture to the skillet & bring to a boil.
Reduce heat & simmer 3 minutes, then stir in the mustard, cooking & stirring for 6 to 8 minutes or until slightly thickened.
Add cranberries, then return pork to the pan, cover & simmer for 5 minutes or until heated through.