• 8 lb pork tenderloin
• 1 t salt
• 1 t fresh ground black pepper
• 1/4 c peanut oil
• 2 c currant jelly
• 1 c raspberry vinegar
• 3/4 c orange juice
• 1 t dried tarragon
• 4 c dark sweet cherries

Season medallions with salt and pepper heat oil in a large covered skillet, over a medium flame add medallions and brown well on both sides drain fat from pan combine currant jelly, vinegar, orange juice, and tarragon pour over medallions, cover, and simmer for 25 minutes turn, cover, and simmer 20 minutes, until tender remove from heat remove chops to a serving platter or service plates add cherries to pan and stir once spoon over medallions. Serve hot. Servings: 16

Submitted by admin.