1 lb pork tenderloin, sliced into half-inch-thick medallions

1/2 C. finely chopped red onion

16 oz bag frozen dark sweet cherries, defrosted slightly in microwave and drained of juice

1/2 C. reduced-sodium chicken broth

2 Tsp. honey

3 tsp. olive oil

1 Tsp. balsamic vinegar

1 tsp. dried thyme

 

Season medallions with salt and pepper to taste. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat and cook pork until light pink in the center (2 to 3 minutes per side). Transfer to plate and cover with foil. Add remaining oil to skillet. Add onion and saute until soft (about 3 minutes). Stir in cherries, broth, honey, vinegar, and thyme. Simmer until sauce thickens (5 to 8 minutes). Divide medallions evenly onto four plates and top each dish with 2 T. cherry sauce.