Ingredients
2/3 cup water1/3 cup thawed unsweetened apple juice concentrate1/3 cup thawed cranberry juice concentrate1/3 cup port wine or 1 tablespoon additional cranberry juice concentrate plus 1/4 cup water1 pork tenderloin (1 pound)1/4 teaspoon garlic salt1/8 teaspoon pepper1 tablespoon olive oil1 tablespoon butter2 to 3 tablespoons Dijon mustard1/3 cup dried cranberries
Preparation
In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper.
In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.
