Pork Medaillons in Cherry Sauce

Ingredients

• 2 tablespoons cherry preserves 
• 0.5 teaspoon cornstarch 
• 0.3 cup less-sodium chicken broth fat-free
• 1 teaspoon parsley fresh chopped
• 0.1 teaspoon ground cloves 
• 0.3 teaspoon coarsely ground pepper black
• 0.5 pound pork tenderloin trimmed
• 1 teaspoon olive oil 
• 2 tablespoons ruby port 
• 0.3 teaspoon salt 
• 2 teaspoons seasoned bread crumbs 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Pound pork medaillons to 1/2-inch thickness, using the palm of your hand.
2. Combine chicken broth and next 6 ingredients in a medium bowl; whisk until smooth.
3. Dredge pork in breadcrumbs.
4. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat.
5. Add pork; cook 1 1/2 minutes on each side or until golden brown.
6. Add broth mixture; cover, reduce heat, and simmer 8 minutes or until pork is done.
7. Transfer pork to serving plates. Spoon cherry sauce over pork, and sprinkle evenly with parsley.