Pork Medallions with Cherry Sauce

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very good!! Very easy!

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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.

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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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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!

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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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This recipe is far better than it has any right to be considering how easy it is to make. I have made it several times, and every time it comes out great. I like to make garlic mashed potatoes and sauteed baby brussel sprouts with it. Always a big hit with company too.

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This is an absolutely fabulous recipe! Impressive enough for guests and easy enough for weeknight cooking. Followed the recipe exactly and both my husband and I loved it.

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The balsamic/cherry mix is a good flavor but the sauce never really broke down enough to be called a "sauce." It was more flavored cherries and shallots atop pork.

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Loved this! easy and elegant enough for guests. Will definately be making again and again.

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I made this as written except I did use a little more chicken stock and a bit more balsamic vinegar for the sauce. It turned out to be a wonderfully flavorful dish. I will certainly be adding it to my "go-to" recipes, and it is a great entree to serve to guests.