Pork Medallions with Vegetables

3/4 lb. pork tenderloin, trimmed of separable fat
1 lg. onion, cut into thin wedges
1 C. celery, cut into thin bite-size strips
1 C. carrots, cut into thin bite-size strips
2 cloves garlic, minced
1 C. water
2 tsp. instant chicken boullion granules
1/4 tsp. dried tarragon, crushed
dash pepper
1 Tbsp. cornstarch
1 Tbsp. cold water
non-stick cooking spray

1. Cut pork tenderloin crosswise into 1/2-inch slices. Place one slice of pork between two pieces of clear plastic wrap.  Working from the center to the edges, pound lightly with a meat mallet to 1/4-inch thickness.  Remove plastic wrap.  Repeat with each remaining pork slice; set aside.

2. In a medium saucepan combine onion, celery, carrots, garlic, the 1 C. water, boullion granules, tarragon and pepper.  Bring to boil; reduce heat.  Cover and simmer for 10-15 minutes or until vegetables are crisp-tender

3. Stir together cornstarch and remaining water.  Stir into vegetable mixture.  Cook and stir until thickened and bubbly; cook and stir 2 minutes more.

4. Meanwhile, spray a 10-inch skillet with non-stick cooking spray.  Cook half of the pork slices over medium heat for 2-3 minutes per side or until thoroughly cooked.  Remove from skillet; keep warm.  Repeat with remaining pork slices.

5. To serve, spoon vegetable mixture onto a serving platter.  Place pork slices atop vegetables.

Nutrition: 154 calories; 4g fat; 10g carbs; 20g protein