Level: Easy
Yield: 4 servings, serving size: 4 medallions and 2Tbs of sauce
Nutritional Analysis Per Serving: Calories 245, Total Fat 9 grams, Saturated Fat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrates 31 grams, Protein 8.5 grams
Total: 22 min
Prep: 10 min
Cook: 12 min
- 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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- Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat and cook the meat until there is just a hint of pink in the center, about 3 minutes per side. Transfer the meat to a plate and cover loosely with foil.
- Add the remaining teaspoon of oil and the shallots to the pan and saut until they start to soften, about 1 minute. Stir in the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt, and the cherries. 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.
