Pork Medallions with Cherry Sauce

TV 7 Morning Show June 24, 2005 

1 lb. pork tenderloin

salt and freshly ground pepper

non-stick spray coating

¾ cup cranberry or apple juice

2 tbsp. spicy brown mustard

1 tsp. cornstarch

1 cup fresh Bing cherries (halved and pitted) 

Cut the tenderloin into 1-inch thick slices.  As you cut each slice, place between plastic wrap and press down so each slice is about ½ inch thick.  Remove plastic wrap, sprinkle with salt and pepper.

Spray an unheated large non-stick skillet with cooking spray.  Heat skillet on medium, high heat.  Add meat and cook for four to six minutes until meat is just slightly pink in center, turning once.  Remove from skillet, keep warm.

Combine the cranberry juice, mustard and cornstarch, add to skillet.  Cook and stir until thickened and bubbly.  Cook and stir two more minutes.  Stir fresh Bing cherries into the cranberry mixture.  Serve over meat.