Ingredients Jump to Instructions ↓

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  11. 1 pound pork tenderloin Salt and freshly ground pepper to taste Peanut or vegetable oil

  12. 3/4 cup cranberry or apple juice

  13. 2 teaspoons spicy brown mustard

  14. 1 teaspoon cornstarch

  15. 1 cup sweet cherries (Rainer or Bing), halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed

Instructions Jump to Ingredients ↑

  1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Season meat with salt and pepper.

  2. Place a small amount of oil on a paper towel and use it to coat the bottom of a large skillet. Heat skillet over medium-high heat. Add meat and cook for 4 to 6 minutes or until meat is slightly pink in center, turning once. Remove from skillet; keep warm.

  3. Combine the cranberry or apple juice, mustard and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into cranberry mixture. Serve over pork medallions.


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