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 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.
By coteroses4
on October 26, 2011
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Excellent! I didn't have shallots so I sliced onion really thin and I didn't have cherries so I simmered my medallions in the broth with the balsamic vinagar for about 10 minutes and it turned out wonderful!
By Ships-Cat
on August 19, 2011
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Made this tonight (with Tesco Finest Pork Fillet Medallions but could not find any of the cherries so substituted them for freshly chopped apples. Was absolutely delicious and recommended.
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