Apple-Cherry Pork Medallions

• 1 pork tenderloin (1 pound)
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/2 teaspoon celery salt
• 1 tablespoon olive oil
• 1 large apple, sliced
• 2/3 cup unsweetened apple juice
• 3 tablespoons dried tart cherries
• 1 tablespoon honey
• 1 tablespoon cider vinegar
• 1 package (8.8 ounces) ready-to-serve brown rice

1. Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a
2. , heat oil over medium-high heat. Brown pork on both sides; remove from pan.
3. In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender.
4. Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.

pork tenderloin, fresh rosemary, thyme, celery salt, olive oil, apple, apple juice, cherries, honey, cider vinegar, ready

Taken from www.tasteofhome.com/recipes/apple-cherry-pork-medallions/ (may not work)