Source: dLife

Pork with a sweet cranberry and cherry sauce.

Servings

1 lb Pork, tenderloin, lean, raw
1 cooking spray
0.75 cup cranberry juice
2 tsp Mustard, spicy brown
1 tsp cornstarch
1 cup Cherries, fresh , halved and pitted, or 1 cup frozen unsweetened pitted dark sweet cherries, thawed (Rainer or BIng)

1 Take meat and trim away fat. Cut meat into 1-inch thick slices by cutting crosswise.
2 Take two pieces of plastic wrap for each slice of meat and place meat between them.
3 Press each slice into a 1/2-inch-thick medallion using the heel of your hand. Take plastic wrap and remove it from the meat.
4 Sprinkle salt and pepper lightly over the meat.
5 Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Place meat on the heated skillet and cook about 4 to 6 minutes or until the meat is slightly pink in the center and the juices in the meat run clear. Turn the meat over once.
6 Remove the meat from the skillet and keep warm.
7 Combine the cranberry or apple juice, mustard, and cornstarch and add them to the skillet.
8 Mixture should be cooked stirring constantly until it becomes thick and bubbly. After mixture is thick and bubbly cook for an additional 2 minutes.
9 Stir in the cherries.
10 Pour mixture over meat and serve.