Pork Medallions With Cherry Sauce

• 1 lb pork tenderloin
• nonstick cooking spray
• 3/4 cup cranberry juice cocktail or 3/4 cup apple juice
• 2 teaspoons spicy brown mustard
• 1 teaspoon cornstarch
• 1 cup sweet cherries, halved and pitted (such as Rainier or Bing) or 1 cup frozen unsweetened pitted dark sweet cherry, thawed

1. Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
2. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
3. Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.

pork tenderloin, nonstick cooking spray, cranberry juice cocktail, brown mustard, cornstarch, sweet cherries

Taken from www.food.com/recipe/pork-medallions-with-cherry-sauce-377077 (may not work)