Pork with Cherry Sauce
- 110 g Tree Top IQF Dark Sweet Cherry Halves, thawed
- 120 g Tree Top Cherry Puree
- 237 g Tree Top Apple Juice
- 1 pound pork tenderloin or chops
- 10 g spicy brown mustard
- 3 g cornstarch
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 pork.
Makes 4 servings.