Pork Tenderloin With Dried Fruit

• 1 Pound pork tenderloin, salt and freshly ground pepper,to taste.
• 2 TBS canola oil
• 14 1/2 oz can of fat free chicken broth
• 3/4 Cup coarsely chopped dried apples
• 3/4 Cup coarsely chopped pitted dried plums
• 1 TBS Dijon mustard
• 1 TBS balsamic vinegar
• 1/2 tps dried thyme

1. Cut the tenderloin crosswise on the diagonal into 3/4 medalions. Season both sides of each with salt and pepper.
2. In a large nonstick skillet with a lid, heat the oil over high heat until nearly smoking. Add the medalions 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 fruit has softened and the sauce has thickened, about 8 minutes. Return the pork to the sauce and simmer until the pork is no longer pink in the center, about 3 minutes. Serve immediately.

pork tenderloin, canola oil, chicken broth, dried apples, mustard, balsamic vinegar, thyme

Taken from www.epicurious.com/recipes/member/views/pork-tenderloin-with-dried-fruit-1255655 (may not work)