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  • Cook Time

    12 min

  • Level

    Easy

  • Yield

    4 servings, serving size: 4 medallions and 2Tbs of sauce

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Times:

Prep
10 min
Inactive Prep
--
Cook
12 min
Total:
22 min
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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.

Pork Medallions with Cherry Sauce
Rated: 5 stars out of 518 Reviews

Nutrition Facts

Nutritional Analysis
per Serving
Calories
245
Total fat
9g
Saturated fat
2g
Monounsaturated fat
5g
Polyunsaturated fat
1g
Cholesterol
92mg
Sodium
380mg
Carbohydrates
31g
Protein
8.5g
Fiber
0g
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