Pork Tenderloin, Apples and Dates

2 servings (1/2 mixture each)

Ingredients:

1 pork tenderloin, cut into medallions

1 tbsp garlic

2 cups chicken broth

1 cup apple cider vinegar

1 tbsp date powder

1 tsp dried thyme

1 tsp ground cinnamon

4 majool dates, pit removed and cut into quarters

1 large apple, cored, peeled and cut into cubes

1 tbsp cornstarch

Directions:

Brown the pork medallions in a hot, lightly sprayed large skillet.

Add the garlic and continue to cook for another minute.

Add the broth, vinegar, date powder, thyme, cinnamon, dates and apples.

Continue cooking, uncovered, until the broth reduces some and the apples cooked through.

Remove about 2 tbsp of broth, cool slightly and whisk in the cornstarch to make a slurry. Add the slurry and whisk until the mixture slightly thickens.