Pork Medaillons In Cherry Sauce

• 1/2 pound pork tenderloin, trimmed and cut crosswise into 4 slices
• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons ruby port
• 2 tablespoons cherry preserves
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1/8 teaspoon ground cloves
• 2 teaspoons seasoned breadcrumbs
• 1 teaspoon olive oil
• Cooking spray
• 1 teaspoon chopped fresh parsley

1. Pound pork medaillons to 1/2-inch thickness, using the palm of your hand.
2. Combine chicken broth and next 6 ingredients in a medium bowl; whisk until smooth.
3. Dredge pork in breadcrumbs. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 1 1/2 minutes on each side or until golden brown. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with parsley.

pork tenderloin, chicken broth, port, cherry preserves, cornstarch, salt, ground black pepper, ground cloves, breadcrumbs, olive oil, cooking spray, parsley

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