Pork Medaillons With Sun-Dried Cherries

• 1 tablespoon sun-dried cherries
• 2 tablespoons hot water
• Butter-flavored vegetable cooking spray
• 1/2 pound pork tenderloin, trimmed and cut into 3/4-inch-thick slices
• 1/2 teaspoon reduced-calorie margarine
• 1 cup sliced crimini mushrooms
• 1 tablespoon chopped green onions
• 1/4 cup canned no-salt-added beef broth, undiluted
• 1 tablespoon dry red wine
• 1 teaspoon low-sodium Worcestershire sauce
• 1/8 teaspoon pepper
• 2 teaspoons chopped fresh parsley

1. Combine cherries and water in a small bowl; cover and let stand 15 minutes. Drain and set aside.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork medaillons; cook 2 to 3 minutes on each side or until done. Remove pork from skillet. Drain and pat dry with paper towels; set aside, and keep warm. Wipe drippings from skillet with a paper towel.
3. Coat skillet with vegetable cooking spray; add margarine. Place over medium-high heat until margarine melts. Add mushrooms and green onions; saute 1 minute.
4. Combine cherry mixture, beef broth, and next 3 ingredients, stirring well; add to mushroom mixture in skillet. Cook 2 to 3 minutes, stirring frequently.
5. Arrange pork medaillons on a serving plate. Spoon mushroom mixture over pork, and sprinkle with parsley.

cherries, water, butter, pork tenderloin, margarine, crimini mushrooms, green onions, salt, red wine, worcestershire sauce, pepper, parsley

Taken from www.myrecipes.com/recipe/pork-medaillons-with-sun-dried-cherries (may not work)