PORK TENDERLOIN MEDALLIONS
D. Prima - Gloucester

1 lb pork tenderloin medallions
2 tbsp butter
1/2 cup white wine vinegar
1 cup blackberry preserves
1 tbsp dijon mustard

Melt butter over medium flame. Saute pork medallions several minutes on each side until cooked through. Set aside and keep warm. Deglaze pan with vinegar. Whisk in preserves and mustard. Top medallions with a little sauce. Serves four.

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