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<blockquote data-quote="moreluck" data-source="post: 247816" data-attributes="member: 1246">Pork Medallions With Cherry Sauce &nbsp;1 1/4 lbs pork tenderloins, sliced into 1/2-inch thick medallions 1/2 teaspoon salt, divided 1/4 teaspoon pepper3 teaspoons olive oil, divided 2 tablespoons chopped shallots 3/4 cup low sodium chicken broth2 tablespoons balsamic vinegar 1/4 cup dried tart cherries<ol>
<li data-xf-list-type="ol">Season the pork medallions with 1/4 teaspoon of salt and pepper.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Transfer the meat to a plate and tent with foil.</li>
<li data-xf-list-type="ol">Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.</li>
<li data-xf-list-type="ol">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.</li>
<li data-xf-list-type="ol">Season with salt and pepper, to taste.</li>
<li data-xf-list-type="ol">Pour the sauce over the pork medallions and serve.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 247816, member: 1246"] [B]Pork Medallions With Cherry Sauce [/B] 1 1/4 lbs pork tenderloins, 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 [LIST=1] [*]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.[/LIST] [/QUOTE]

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