Trim fat from pork. Cut pork tenderloin
into 1-inch slices. Place each slice between 2 sheets of plastic wrap.
With the heel of you hand, press each slice into a ½-inch thick
medallion. Remove plastic wrap. Sprinkle lightly with salt and
coarsely ground black pepper.
Coat a cold large nonstick skillet with cooking spray. Heat
skillet over medium-high heat. Add pork; cook for 6 minutes or until
just slightly pink in centers and juices run clear, turning once.
Remove pork from skillet. Keep warm.
Combine apple juice, mustard and cornstarch; add to skillet. Cook
and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Stir cherries and cherry puree into mixture in skillet. Serve over
Makes 4 servings.