Ingredients

Start to finish: 25 minutes (10 minutes active)
Servings: 4

1-pound pork tenderloin
Salt and freshly ground black pepper, to taste
2 teaspoons canola oil
14 1/2-ounce can fat-free chicken broth
3/4 cup coarsely chopped dried apples
3/4 cup coarsely chopped pitted dried plums
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme

Directions

Cut the tenderloin crosswise on the diagonal into 3/4-inch 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 broth, 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.

Nutrition information per serving: 322 calories; 10 g fat (3 g saturated); 65 mg cholesterol; 27 g carbohydrate; 28 g protein; 3 g fiber; 117 mg sodium.