Pork Medallions With Spicy Pomegranate-Blueberry Reduction

• 1 (1-pound) pork tenderloin, cut crosswise into 3/4-inch round slices
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Butter-flavored cooking spray
• 1/4 cup water
• 1/3 cup frozen pomegranate-blueberry juice concentrate (such as Old Orchard), undiluted
• 1 1/2 teaspoons minced chipotle chiles, canned in adobo sauce

1. Heat a large nonstick skillet over medium-high heat. While pan heats, pound pork slices slightly with the heel of your hand or a meat mallet; sprinkle with garlic powder, salt, and pepper. Coat pork with cooking spray.
2. Cook pork 3 minutes on each side or until desired degree of doneness (do not overcook). Remove pork from pan; place on a serving platter. Add 1/4 cup water to pan, scraping pan to loosen browned bits. Stir in juice concentrate and chipotle chiles. Reduce heat to medium; simmer 3 to 4 minutes or until slightly syrupy.
3. Return pork and juices to pan, turning pork to coat. Serve pork with sauce.
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pork tenderloin, garlic, salt, black pepper, butter, water, concentrate, chipotle chiles

Taken from www.myrecipes.com/recipe/pork-medallions-with-spicy-pomegranate-blueberry-reduction (may not work)