Pork Medallions with Cherry Sauce
- Total:
- 22 min
- Prep:
- 10 min
- Cook:
- 12 min
- Yield:
- 4 servings, serving size: 4 medallions and 2Tbs of sauce
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 245 calorie
- Total Fat
- 9 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 92 milligrams
- Sodium
- 380 milligrams
- Carbohydrates
- 31 grams
- Protein
- 8.5 grams
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.
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