Pork Medallions With Dried Cherries

• 1 (1-pound) pork tenderloin, trimmed
• 2 teaspoons olive oil
• Cooking spray
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried rubbed sage
• 1/2 cup finely chopped onion
• 3/4 cup dry white wine, divided
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tablespoon apple jelly
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1/2 cup dried sweet cherries

1. Cut tenderloin crosswise into 1/4-inch-thick slices. Heat oil in a large skillet coated with cooking spray over medium-high heat. Combine salt, black pepper, and sage, and sprinkle over both sides of pork medallions. Coat medallions with cooking spray. Add half of pork to pan; cook 3 minutes on each side or until browned. Remove pork from pan; keep warm. Repeat procedure with remaining pork.
2. Recoat pan with cooking spray. Add onion and 1/4 cup wine; saute 2 minutes. Combine remaining 1/2 cup wine, broth, and next 4 ingredients in a small bowl, stirring until smooth. Add wine mixture and dried cherries to pan. Cook 4 minutes or until thick, stirring constantly. Spoon cherry mixture evenly over pork.

pork tenderloin, olive oil, cooking spray, salt, black pepper, sage, onion, white wine, chicken broth, apple jelly, cornstarch, salt, red pepper, sweet cherries

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