Pork Medallions With Cherry Sauce |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Made is for some friends and they loved it, not leftovers here! Ingredients:
1 1/4 lbs pork tenderloin, sliced into 1/2-inch thick medallions |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper |
3 teaspoons olive oil, divided |
2 tablespoons chopped shallots |
3/4 cup low sodium chicken broth |
2 tablespoons balsamic vinegar |
1/4 cup dried tart cherry |
Directions:
1. Season the pork medallions with 1/4 teaspoon of salt and pepper.
2. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.
3. Transfer the meat to a plate and tent with foil.
4. Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
5. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
6. Season with salt and pepper, to taste.
7. Pour the sauce over the pork medallions and serve.
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