Spicy Caribbean Pork Medallions

Makes 2 servings

6	ounces pork tenderloin
1	teaspoon Caribbean jerk seasoning
	Olive oil cooking spray
1/3	cup pineapple juice
1	teaspoon brown mustard
1/2	teaspoon cornstarch

Cut tenderloin into 1/2-inch-thick slices. Place each slice between 2 pieces of plastic wrap. Pound to 1/4-inch thickness. Rub both sides of pork pieces with jerk seasoning.
Lightly spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add pork. Cook 2 to 3 minutes or until no longer pink, turning once. Remove from skillet. Keep warm.
Stir together pineapple juice, mustard and cornstarch until smooth. Add to skillet. Cook and stir over medium heat until mixture comes to a boil and thickens slightly. Spoon over pork.

Fruit	1/2
Meat	2

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