Pork Tenderloin Medallions
with Dried Fruit
1 lb pork tenderloin
2 tsps canola oil
14 1/2 ounce can chicken broth
3/4 cup coarsely chopped dried apples
3/4 cup coarsely chopped pitted dried plums
1 tbls Dijon mustard
1 tbls Balsomic vinegar
1/2 tsp dried thyme
Cut tenderloin crosswise on the diagonal into 3/4 inch medallions. Season both sides of each medallion with salt and pepper to taste.
In a large nostick skillet (or cast iron skillet) with a lid, heat the oil over high until nearly smoking. Add the medallions and cook until well browned on both sides, about 1 1/2 minutes per side.
Transfer to plate and set aside.
Add the chicken broth, apples, plums, mustard, balsamic vinegar and thyme to the skillet, cover the pan and reduce the heat to medium-low. Simmer until the furits have softened and the sauce has theckened. About 8 minutes.
Return the pork to the sauce and simmer until the pork is no longer pink at the center, abut 3 minutes. Serve immediately.