Medallions Of Pork Tenderloin With Dried Fruit

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Found this one in the dallas morning news and wanted to save. sounds like a healthy, impressive dish that could be served for company. Later - i am adding a note now that i have made this dish. i would make double the sauce next time. it truly is a wonderful recipe. give it a try!!

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Steps

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Cut the tenderloin crosswise on the diagonal into 3 / 4-inch medallions.

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Season both sides with salt and pepper.

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In a large nonstick skillet with a lid , heat the oil over high until nearly smoking.

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Add the medallions and cook until well browned on both sides , about 2 minutes per side.

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Transfer to a plate and set aside.

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To the skillet , add the broth , apples , plums , mustard , vinegar and thyme.

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Cover the pan and reduce the heat to medium-low.

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Simmer until the fruits have softened and the sauce has thickened , about 8 minutes.

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Return the pork to the sauce and simmer until the pork is no longer pink at the center , about 3 minutes.

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Serve immediately.

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Ingredients

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pork tenderloin, salt & freshly ground black pepper, canola oil, fat-free chicken broth, dried apple, dried plum, dijon-style mustard, balsamic vinegar, dried thyme