• 4servings
  • 22minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsCopper, Natrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds pork tenderloin , sliced into 1/2-inch thick medallions

  2. 1/2 teaspoon salt, divided

  3. 1/4 teaspoon pepper

  4. 3 teaspoons olive oil , divided

  5. 2 tablespoons chopped shallots

  6. 3/4 cup low-sodium chicken broth

  7. 2 tablespoons balsamic vinegar

  8. 1/4 cup dried tart cherries

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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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