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Masterful Main Dish
Pork Medallion with Cherry Sauce
1 1/4 lb. pork tenderloin, sliced into ½ inch thick medallions
1/2 teaspoon salt, plus more to taste, divided
1/4 teaspoon pepper, plus more to taste
3 teaspoons olive oil, divided
2 tablespoons chopped shallot
3/4 cup low-sodium chicken broth
2 tablespoons Balsamic vinegar
1/4 cup dried tart cherries
Directions:
Season the pork medallions with ¼ teaspoon of salt and pepper. Heat the oil in a large 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 sauté until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining ¼ 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.
Makes 4 servings (Serving size: 4 medallions and 2 tablespoons of sauce )
Nutrional Info:
Calories 350, Total Fat g 13, Sat Fat g 4, Protein g 45 , Carbohydrates g 11, Fiber g 0, Sodium mg 400
