Pork Medallions With Pomegranate-Cherry Sauce

• 1 (1-pound) pork tenderloin, trimmed
• 3/8 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup pomegranate juice
• 1/3 cup dried sweet cherries
• 1/4 cup dry red wine
• 1/4 cup balsamic vinegar
• 1 teaspoon cornstarch
• 1 teaspoon water
• 1 tablespoon butter

1. Cut pork crosswise into 12 (1-inch-thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.
2. Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

pork tenderloin, salt, freshly ground black pepper, olive oil, pomegranate juice, sweet cherries, red wine, balsamic vinegar, cornstarch, water, butter

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