Pork medallions with cherry sauce

By pammons

Ingredients

• 1 lb pork tenderloin medallions
• 3/4 c cranberry or apple juice
• 2 tsp spicy brown mustard
• 1 tsp cornstarch
• I cup cherith valley spirited cherries

Preparation

Step 1

Sprinkle meat lightly with salt And freshly ground black pepper. Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium/high heat. Add pork; cook about 6 mins or until pork is slightly pink in center and juices run clear, turning once. Remove from skillet. In a small bowl. Stir together juice, mustard, and cornstarch until smooth; add to a skillet. Cook and stir over medium heat until thickened and smooth. Stir in cherries and pork; cook an additional 2 mins.