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Pork Medallions with Cherry Sauce

Recipe courtesy of Ellie Krieger

Watch how to make this recipe.

Pork Medallions with Cherry Sauce

Name: Pork Medallions with Cherry Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 4 servings, serving size: 4 medallions and 2Tbs of sauce
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

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings, serving size: 4 medallions and 2Tbs of sauce

Nutrition Info

Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: 4 servings, serving size: 4 medallions and 2Tbs of sauce
Nutrition Info

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

Directions

Watch how to make this recipe.

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.