Medallions of Pork Tenderloin with Cherry Meat Sauce

• 8 pounds pork tenderloin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup peanut oil
• 2 cups currant jelly
• 1 cup raspberry vinegar
• 3/4 cup orange juice
• 1 teaspoon tarragon leaves dried
• 4 cups bing (sweet) cherries

1. Season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides, drain fat from pan Combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer 20 minutes.
2. Remove chops to serving plates and add cherries.

pork tenderloin, salt, black pepper, peanut oil, currant jelly, raspberry vinegar, orange juice, tarragon, bing

Taken from recipeland.com/recipe/v/medallions-of-pork-tenderloin-c-43408 (may not work)