Pork Medallions with Cherry Sauce
A delicious and healthy pork tenderloin dinner with savory shallots and tart cherries that the whole family can enjoy.
1 (1¼ pound) pork tenderloin, trimmed of all visible fat and silverskin, then cut into ½-inch-thick medallions
½ teaspoon salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
3 teaspoons olive oil
2 tablespoons chopped shallot
¾ cup low-sodium chicken broth
2 tablespoons balsamic vinegar
¼ cup dried tart cherries
1. Season the pork medallions with ¼ teaspoon of the salt and pepper. Heat 2 teaspoons of the oil in a large 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 aluminum foil.
2. Add the remaining 1 teaspoon oil and the shallot to the pan and cook, stirring, until it begins to soften, about 1 minute. Add the broth, vinegar, and the remaining ¼ teaspoons salt, and the cherries, and cook until the liquid is reduced by half, about 4 minutes. Taste and correct the seasonings with salt and pepper, if necessary. Pour the sauce over the pork medallions and serve.
Serving size: 4 medallions and 2 tablespoons sauce
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