Pork Medallions With Cherry Sauce - cooking recipe

Ingredients

1 lb pork tenderloin
nonstick cooking spray
3/4 cup cranberry juice cocktail or 3/4 cup apple juice
2 teaspoons spicy brown mustard
1 teaspoon cornstarch
1 cup sweet cherries, halved and pitted (such as Rainier or Bing) or 1 cup frozen unsweetened pitted dark sweet cherry, thawed

Preparation

Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.