In a 10-inch skillet heat oil; cook pork slices over medium heat for 6 to 8 minutes or until juices run clear, turning once. Remove meat from skillet; keep warm.
Add green onion to skillet; cook just until tender. Carefully add wine or apple juice and the 1/2 cup broth. Boil gently over medium-high heat about 4 minutes or until reduced to about 1/2 cup. Add jelly and mustard, stirring until jelly is melted. Combine the 1 tablespoon broth or water and the cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Serve sauce with the pork medallions. Makes 4 servings.