Pork Medallions with Cherry Sauce

1  lb.		pork tenderloin
3/4  cup		apple juice or cranberry juice cocktail
2  teaspoons		spicy brown mustard
1  teaspoon		cornstarch
1  cup		sweet cherries or 1 cup frozen dark sweet cherries

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Trim fat from pork. Cut pork crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap and press into 1/2-inch-thick medallions with the heel of your hand. Remove wrap and sprinkle with salt and freshly ground pepper.

Use olive oil or cooking spray to lightly coat an unheated nonstick skillet. Heat skillet over medium-high heat. Add pork and cook for 6 minutes or until pork is slightly pink in center and juices run clear. Transfer to a service platter and keep warm.

Combine juice, mustard, cornstarch and add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir cherries into mixture in skillet and serve over the pork.