Cherry-Chipotle Pork Medallions

• 1 pork tenderloin (3/4 pound), cut into 1-inch slices
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 teaspoons olive oil
• 1/2 cup frozen pitted dark sweet cherries, thawed and halved
• 3 tablespoons orange juice
• 1 tablespoon sliced almonds
• 1 tablespoon orange marmalade
• 1 tablespoon red wine vinegar
• 1 to 1-1/2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 garlic clove, crushed
• Thinly sliced green onions, optional

1. Flatten pork slices to 1/2-in. thickness. Combine the sugar, salt and cinnamon; sprinkle over meat. In a large skillet over medium heat, cook pork in oil in batches until juices run clear. Remove and keep warm.
2. Add the cherries, orange juice, almonds, marmalade, vinegar, chipotle peppers and garlic to the skillet. Return pork to the pan; heat through. Garnish with onions if desired.

pork tenderloin, sugar, salt, ground cinnamon, olive oil, sweet cherries, orange juice, almonds, orange marmalade, red wine vinegar, peppers, garlic, green onions

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