By Tracey
Pork Medallions with Cherry Sauce
from Ellie Krieger
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 stock
- 2 tablespoons balsamic vinegar
- 1/4 cup dried tart cherries
Directions:
Season the pork medallions on both sides with 1/4 teaspoon of the salt and the pepper. Heat 2 teaspoons of the olive oil in a large nonstick skillet set over medium-high heat. When the pan is hot, add the meat and cook for about 2-3 minutes per side. (We like our pork just slightly pink in the center, so cook a bit longer if you prefer yours well done.) Transfer the pork to a plate and tent with foil.
Pour the remaining teaspoon of olive oil to the pan. Add the shallots and saute until they begin to soften, about 1-2 minutes. Add the chicken stock, 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 the sauce to taste with salt and pepper, then pour over the pork medallions.
