Pork Recipes M-R



 

Sweet Cherry-Cranberry Pork Tenderloin

1 (1 pound) pork tenderloin
3/4 cup cranberry juice
2 teaspoons spicy brown mustard
1 teaspoon cornstarch
1 (16 ounce) can dark pitted sweet cherries, drained

Cut tenderloin crosswise into 1-inch thick medallions. Flatten each medallion with palm of your hand, pressing to a 1/2-inch thickness.

Spray a large skillet with nonstick cooking spray. Heat over medium-high heat. Sear pork for 6 minutes, turning once, until meat is slightly pink in center. Remove pork from skillet; cover and keep warm.

In same skillet, combine remaining ingredients except cherries. Cook over medium heat until thickened and bubbly, stirring constantly. Remove from heat, stir in cherries, and serve over pork medallions.