Pork Medallions with Cherry Sauce

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 cup cherries dried
• 0.8 cup chicken broth low-sodium
• 3 teaspoons olive oil divided
• 0.3 teaspoon pepper 
• 1.3 pounds pork tenderloin sliced into 1/ medallions
• 0.5 teaspoon salt divided
• 2 tablespoons shallots chopped

Equipment

• frying pan
• aluminum foil

Directions

1. Watch how to make this recipe.
2. Season the pork medallions with 1/4 teaspoon of salt and pepper.
3. 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.
4. Transfer the meat to a plate and tent with foil.
5. Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
6. 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.
7. Pour the sauce over the pork medallions and serve.