Medallions Of Pork Tenderloin With Dried Fruit - cooking recipe

Ingredients

1 lb pork tenderloin
salt & freshly ground black pepper
2 teaspoons canola oil
1 (14 1/2 ounce) can fat-free chicken broth
3/4 cup coarsely chopped dried apple
3/4 cup coarsely chopped pitted dried plum
1 tablespoon dijon-style mustard
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme

Preparation

Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
Serve immediately.