Cranberry-Mustard Pork Medallions

• 2/3 cup water
• 1/3 cup thawed unsweetened apple juice concentrate
• 1/3 cup thawed cranberry juice concentrate
• 1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water
• 1 pork tenderloin (1 pound)
• 1/4 teaspoon garlic salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 to 3 tablespoons Dijon mustard
• 1/3 cup dried cranberries

1. In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper.
2. In a
3. , saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
4. Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

water, apple juice concentrate, cranberry juice, port wine, pork tenderloin, garlic salt, pepper, olive oil, butter, mustard, cranberries

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