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    Servings: Not specified

    Directions

    Season the pork medallions with 1/4 teaspoon of salt and pepper. 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. Transfer the meat to a plate and tent with foil. Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. 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. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

    Ingredients
    • 1 1/4 pounds 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 cherries

    Parsed from recipe text (no separate ingredient records).
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