Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             pounds  pork tenderloin
  1           teaspoon  salt
  1           teaspoon  fresh ground black pepper
     1/4           cup  peanut oil
  2               cups  currant jelly
  1                cup  raspberry vinegar
     3/4           cup  orange juice
  1           teaspoon  dried tarragon
  4               cups  dark sweet cherries

Preparation:

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

Nutritional Information:

413 Calories (kcal); 11g Total Fat; (24% calories from fat); 48g Protein; 29g Carbohydrate; 148mg Cholesterol; 261mg Sodium