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© Meredith Corporation. All rights reserved. Used with permission.
Cut pork crosswise into 1-inch slices. Place each slice between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound each slice into a 1/2 inch thick medallion. Sprinkle pork with the salt and pepper.
Coat a large nonstick skillet with cooking spray, heat over medium-high heat. Add pork medallions and cook about 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Transfer to a serving platter; cover with foil to keep warm.
For cherry sauce, in a small bowl stir together cranberry juice, mustard and cornstarch; add to skillet. Cook and stir until thickened and bubbly. Stir in cherries, cook and stir for 2 minutes more. Serve cherry sauce over pork. If desired, garnish with fresh parsley.