Pork Tenderloin Medallions With Cherry-Apple Chutney

• 1 (1 1/2-lb.) pork tenderloin
• 1/2 teaspoon coarse-grain salt
• 1/2 teaspoon freshly ground pepper
• PAM Original No-Stick Cooking Spray
• 2 tablespoons unsalted butter
• 1/2 cup diced sweet onion
• 1 1/2 cups peeled and diced Granny Smith apples
• 3/4 cup cherry preserves
• 1/2 cup dried sweetened cherries
• 2 tablespoons chili sauce
• 1/2 teaspoon Worcestershire sauce

1. Pat pork tenderloin dry with paper towels, and sprinkle with salt and pepper. Coat a roasting rack with cooking spray, and place in a roasting pan coated with cooking spray. Place tenderloin on rack.
2. Bake, on middle oven rack, at 375u0b0 for 25 minutes or until a meat thermometer inserted into thickest portion of pork tenderloin registers 160u0b0.
3. Melt 2 Tbsp. butter in a small saucepan over medium-high heat; add 1/2 cup diced onion, and saute 3 minutes or until golden and tender. Reduce heat to medium, and stir in diced apples and next 4 ingredients. Cook, stirring occasionally, 3 minutes or until apples are slightly softened.
4. Cut pork diagonally into 1-inch-thick medallions, and arrange on a serving platter; spoon Cherry-Apple Chutney over pork.

pork tenderloin, coarsegrain salt, freshly ground pepper, spray, unsalted butter, sweet onion, apples, cherry preserves, cherries, chili sauce, worcestershire sauce

Taken from www.myrecipes.com/recipe/pork-tenderloin-medallions-with-cherry-apple-chutney (may not work)