Pork Medallions With Cherry Sauce

On Sunday I was looking through a cookbook of Cooking Light and I decided to try this recipe.  But I used dried cranberries cause it’s cheaper.  It’s really good.

Pork Medallions With Cherry Sauce

  • 2 tablespoons all purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 ounces pork tenderloins, cut crosswise into 1/4-inch-thick slices
  • 3/4 cup apple juice
  • 1/2 cup reduced-sodium fat-free chicken broth
  • 1/2 cup dried cherries or dried cranberries
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple jelly
  • olive oil flavored cooking spray
  • 2 tablespoons green onions, minced
  1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
  2. Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
  3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
  4. Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.
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