Pork Medallions With Cherry Sauce

I tried this recipe yesterday. I used dried cranberries instead of cherries. They were cheaper. It's from Cooking Light. This recipe is a hearty meal for 2. I used 1 whole pork tenderloin and it gives more.

• Ready In: 20 mins
• Serves: 2

Ingredients

• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 8  ounces  pork tenderloin, cut crosswise into 1/4-inch-thick slices
• 3⁄4 cup  apple juice
• 1⁄2 cup  reduced-sodium fat-free chicken broth
• 1⁄2 cup dried cherries or 1⁄2 cup dried cranberries
• 1  tablespoon Dijon mustard
• 1  tablespoon  apple jelly
•  olive oil flavored cooking spray
• 2  tablespoons green onions, minced

Directions

1. Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour.
2. Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan.
4. Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.