Pork Medallions with Cherry Sauce

2017-01-20
  • Yield : 4 servings, serving size: 4 medallions and 2Tbs of sauce
  • Prep Time : 10m
  • Cook Time : 12m
  • Ready In : 22m
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Nutritional Info

This information is per serving.

  • Calories

    245 calorie
  • Fat

    9 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    92 milligrams
  • Sodium

    380 milligrams
  • Carbohydrate

    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

Method

Step 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.

Step 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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