Medallions Of Pork Tenderloin With Dried Fruit

• 1 lb pork tenderloin
• salt & freshly ground black pepper
• 2 teaspoons canola oil
• 1 (14 1/2 ounce) can fat-free chicken broth
• 3/4 cup coarsely chopped dried apple
• 3/4 cup coarsely chopped pitted dried plum
• 1 tablespoon dijon-style mustard
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried thyme

1. Cut the tenderloin crosswise on the diagonal into 3/4-inch medallions. Season both sides with salt and pepper.
2. In a large nonstick skillet with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 2 minutes per side. Transfer to a plate and set aside.
3. To the skillet, add the broth, apples, plums, mustard, vinegar and thyme. Cover the pan and reduce the heat to medium-low. Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.
4. Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.
5. Serve immediately.

pork tenderloin, salt, canola oil, chicken broth, apple, plum, mustard, balsamic vinegar, thyme

Taken from www.food.com/recipe/medallions-of-pork-tenderloin-with-dried-fruit-277721 (may not work)