Pork Medallions with Red Wine Cherry Sauce

Heat oil in a large skillet over med-hi heat. Add pork slices: cook 2 min on each side. Remove port from the pan: keep warm. Increase heat to high. Add 2 tsp thyme to drippings in pan; cook 30 seconds. Add wine, salt, and pepper; cook 2 min or until liquid almost evaporates, scraping pan to loosen browned bits. Add stock and preserves; cook 8 min or until reduced to about 1/2 cup, stirring occasionally. Spoon cherry mixture evenly over pork; sprinkle with remaining 1 tsp thyme.