Ingredients

• 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

Directions

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.