Pork Medallions With Cherry Sauce

1. 1

   Season the pork medallions with 1/4 teaspoon of salt and pepper.

2. 2

   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.

3. 3

   Transfer the meat to a plate and tent with foil.

4. 4

   Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.

5. 5

   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.

6. 6

   Season with salt and pepper, to taste.

7. 7

   Pour the sauce over the pork medallions and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.