1 Video | Photo: Pork Medallions with Cherry Sauce Recipe
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
Directions
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.
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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By khromekrazy
michigan
on July 16, 2012
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very good!! Very easy!
By s.g.oconnor_8900025
on June 19, 2012
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This was a very simple and great recipe. Everyone loved it!
I did however redo the recipe a bit based on other reviews.
For the meat I browned the tenderloin in skillet and then roasted it in a shallow roasting pan for 15 min @ 425F.
For the sauce I added 1tsp garlic with the shallots and added 1/4 cup of ruby port (10yr old. After bring this to a boil for about 1 min I reduced the heat to medium. After cooking on medium for about 5 minutes I used an emersion blendor to break down the shallots and garlic and some of the cherries. Most of the cheeries did not break down. To help thicken the sauce I added 1 TBS of butter and then about 3/4 tsp of corn starch mixed with enough port to incorporate it into a liguid state. Stired the butter and corn starch mixture into the sauce and increased the heat until the sauce started to thicken.
By Amyaustin1123
Louisville, CO
on February 09, 2012
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I usually love Ellie's recipes but I thought this one was a bit flat. If I make again would add garlic, use a little wine instead of chicken broth, and perhaps balance the acidity of the vinegar with a little honey or other sweetener. Not bad, but not great.
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