Pork Medallions With Cherry Sauce

• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces pork tenderloin, cut crosswise into 1/4-inch-thick slices
• 3/4 cup apple juice
• 1/2 cup reduced-sodium fat-free chicken broth
• 1/2 cup dried cherries or 1/2 cup dried cranberries
• 1 tablespoon Dijon mustard
• 1 tablespoon apple jelly
• olive oil flavored cooking spray
• 2 tablespoons green onions, minced

1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
2. Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
4. Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.

flour, salt, pepper, pork tenderloin, apple juice, chicken broth, cherries, mustard, apple jelly, olive oil, green onions

Taken from www.food.com/recipe/pork-medallions-with-cherry-sauce-404628 (may not work)