Pork Medallions with Cherry Sauce

2007, Ellie Krieger, All Rights Reserved
TOTAL TIME: 22 min
Prep: 10 min
Inactive Prep: --
Cook: 12 min
 
YIELD: 4 servings, serving size: 4 medallions and 2Tbs of sauce
LEVEL: Easy

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
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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.

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