Pork Medallions with Pomegranate-Cherry Sauce

I never get tired of pork tenderloin. It seems like there are a million different ways to prepare it. I love this particular recipe because it pairs the tartness of the cherries and pomegranate with the savory pork. It's definitely a keeper.

Ingredients:
1 (1 pound) pork tenderloin, trimmed

1/2 teaspoon salt

1/4 teaspoon black pepper

1 Tablespoon olive oil

1/2 cup pomegranate juice

1/3 cup dried sweet cherries

1/4 cup dry red wine

1/4 cup balsamic vinegar

1 teaspoon cornstarch

1 teaspoon water

1 Tablespoon butter

Directions:
Cut pork crosswise into 12 (1-inch thick) pieces. Sprinkle both sides of pork with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; keep warm.

Add juice, cherries, wine, and vinegar to pan; bring to a boil. Reduce heat to medium; cook 2 minutes. Combine cornstarch and 1 teaspoon water in a small bowl. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove pan from heat. Add butter, stirring until butter melts. Return pork to pan, turning to coat.

Yield: 4 servings (serving size: 3 medallions and 2 tablespoons sauce).

Nutritional Info: 269 calories; 10.1g fat; 24.3g protein; 17.6g carbs; 1.4g fiber; 81mg cholesterol; 1.8mg iron; 384mg sodium; 27mg calcium

Source: Cooking Light