Pork medallions with tangy cherry-pomegranate sauce

This is a surprisingly low-calorie and low-fat dish to make, especially if you trim the pork tenderloin beforehand. The sauce is rich and tangy, and the cherries add little pops of sweetness.

(Shown here with my usual couscous dish - minus the shallot, plus some ground saffron and curry.)

1 pound pork tenderloin, trimmed and cut into one-inch thick medallions

-1/2 tsp salt

-1/4 tsp pepper

-1 tbsp olive oil

-1/2 pomegranate juice (I used POM)

-1/3 c dried sweet cherries

-1/4 c dry red wine (MM: Never cook with something you wouldn't drink!)

-1/4 c balsamic vinegar

-1 tsp cornstarch

-1 tsp water

-1 tbsp butter

Sprinkle both sides of the medallions with the salt and pepper. Heat the oil in a deep frying or stir-fry pan over med-high heat. Add the pork and cook 4 minutes on each side. Remove from the pan, keep warm.

Add the next four ingredients (through balsamic vinegar) to the pan to deglaze, and bring to a boil. Reduce heat to medium and boil for two minutes.

In a separate bowl, combine the cornstarch and water, then add to the pan. Bring the sauce back to a boil, stirring constantly, and boil for another minute. Kill the heat and add the butter, stirring until it melts.

Add the pork back to the pan and turn to coat with the sauce. Serve each medallion with a spoonful of sauce, making sure to include those yummy cherries!