Pork Medallions with Rasberry Wasabi Mustard Sauce

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  1. <p>1 Lb. pork tenderloin medallions</p>
    <p>Naturally nonstick cooking spray</p>
    <p>3/4 cup apple juice</p>
    <p>2 T Raspberry~ Wasabi Mustard ( Cherith Valley Gardens AKA CVG)</p>
    <p>1 tsp. cornstarch</p>
    <p>1 c. CVG Spirited Cherries</p>
    <p>Sprinkle meat lightly with salt and freshly ground pepper. Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook about 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove from skillet. In a small bowl, stir together juice, mustard, and cornstarch until smooth; add to a another skillet. Cook and stir over medium heat until thickened and smooth. Stir in cherries and pork; cook an additional 2 minutes.</p>

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