PORK MEDALLIONS WITH CHERRY SAUCE
1 pound pork tenderloin
Nonstick spray coating
3/4 cup cranberry juice or apple juice
2 tsp spicy brown mustard
1 tsp cornstarch
1 cup sweet cherries (such as Rainier or Bing), halved and pitted, OR 1 cup frozen unsweetened pitted dark sweet cherries, thawed
Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between 2 pieces of plastic wrap. With 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 an unheated large nonstick skillet with nonstick coating. Heat skillet over medium-high heat. Add pork; cook about 6 minutes or until juices run clear, turning once. Transfer to a serving platter; keep warm.
Combine cranberry juice, mustard, and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet. Serve over pork.
*recipe taken from Better Homes & Gardens' 30-Minute Meals booklet