Medallions of Pork Tenderloin with Fried Druit

Submitted by Starcr292

{No, it's not a misprint, anyone who's ever heard the Christmas Fruitcake recipe will recognize the term :)) }

1 lb. pork tenderloin

salt and freshly ground black pepper, to taste

2 tea. canola oil

14-1/2 ounce can fat-free chicken broth

3/4 c. coarsely chopped dried apples

3/4 c. coarsely chopped, pitted dried plums (P.C. term for prunes, I prefer dried apricots)

1 Tbl. Dijon mustard

1 Tbl. balsamic vinegar

1/2 tea. dried thyme

Cut the tenderloin crosswise on the diagonal into 3/4" medallions.  Season both sides of each with salt and pepper. 

In a large nonstick skillet with a lid, heat the oil over high until nearly smoking.  Add the medallions and cook until well browned on both sides, about 2 minutes per side.  Transfer to a plate and set aside.
 

To the skillet, add the brother, apples, plums, mustard, vinegar and thyme.  Cover the pan and reduce the heat to medium low.  Simmer until the fruits have softened and the sauce has thickened, about 8 minutes.  Return the pork to the sauce and simmer until the pork is no longer pink at the center, about 3 minutes.  Serve immediately.