Pork Tenderlion with Cherry Sauce
Ingredients:
- pork tenderlion, trim fat - 1 pound
- cranberry juice or apple juice - 3/4 cup
- spicy brown mustard - 2 t
- cornstarch - 1 t
- sweet cherries, halved, pitted or 1 c frozen pitted dark sweet cherries, thawed - 1 cup
- salt and fresh ground pepper - to desired taste
Instructions:
Cut pork crosswise into 1 inch thick slices and place between two pieces of plastic wrap. With your hand press each slice into a ½ inch thick medallion. Remove wrap, sprinkle with salt and pepper. Coat a nonstick skillet with cooking spray, heat to medium high heat. Add pork; cook for 6 minutes or until juices run clear, turn once. Place on serving platter, cover, keep warm.
In a bowl combine juice, mustard and cornstarch, pour in skillet. Cook and stir until thickened. Continue cooking and stirring for 2 more minutes; stir cherries into mixture. Spoon over pork and serve.
