Cranberry Mustard Pork Medallions

• 2/3 cup water
• 1/3 cup apple juice concentrate, unsweetened
• 1/3 cup cranberry juice concentrate
• 1/3 cup port wine
• 1 lb pork tenderloin
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 tablespoons Dijon mustard
• 1/2 cup dried cranberries

1. In a bowl, whisk together the water, the 2 juice concentrates & wine, then set aside.
2. Cut pork into 1-inch slices, then flatten each to 1/4-inch thickness, before sprinkling with the garlic salt & the pepper.
3. In a large nonstick skillet, heat the oil & melt the butter, then, in batches, saute pork for 2 to 3 minutes on each side or until the juices run clear.
4. After removing the cooked pork & setting it aside to keep warm, add the juice/wine mixture to the skillet & bring to a boil.
5. Reduce heat & simmer 3 minutes, then stir in the mustard, cooking & stirring for 6 to 8 minutes or until slightly thickened.
6. Add cranberries, then return pork to the pan, cover & simmer for 5 minutes or until heated through.

water, apple juice concentrate, cranberry juice concentrate, port wine, pork tenderloin, garlic salt, pepper, olive oil, unsalted butter, mustard, cranberries

Taken from www.food.com/recipe/cranberry-mustard-pork-medallions-398679 (may not work)