Pork Medallions With Cherry Sauce

Based on a recipe from BH&G's book, Easy Everyday Low Carb Cookbook. The intro states, "During the autumn months, pork is often prepared with fruit such as prunes or apples. These quick-seared medallions cloaked in a delightful sweet cherry sauce provide a whole new reason -- and season -- to pair pork with fruit." We'll see how 'Zaar's nutritional calculator does, because the book states this is 12g carbs per serving.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  pork tenderloin
•  nonstick cooking spray
• 3⁄4 cup cranberry juice cocktail or 3⁄4 cup  apple juice
• 2  teaspoons spicy brown mustard
• 1  teaspoon cornstarch
• 1  cup sweet cherries, halved and pitted (such as Rainier or Bing) or 1  cup  frozen unsweetened pitted dark sweet cherry, thawed

Directions

1. Remove fat from pork with sharp knife. Cut pork into crosswise slices 1-inch thick. In a single layer, place the slices on plastic wrap and cover with a second sheet of plastic wrap. Using the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Sprinkle lightly with salt and pepper.
2. Spray a large nonstick skillet with cooking spray and heat over medium-high heat. Add pork; cook for 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove to a warming serving platter.
3. Mix together cranberry juice, mustard, and cornstarch: add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Add cherries into cranberry juice mixture in skillet. Serve over pork.