1 1/4 lb. pork tenderloin, sliced into ½ inch thick medallions
salt and pepper
3 tsp. olive oil
2 Tbls. chopped shallots
3/4 cup fat free chicken broth
2 Tbls. Balsamic vinegar
1/4 cup dried tart cherries
Season pork medallions with salt and pepper.
Heat the oil in a large skillet over a medium-high heat and cook the meat, about 3 minutes per side, until there's just barely a hint of pink left.
Transfer to a plate and keep it warm.
Add shallots to the pan and saute until they begin to soften, about 1 minute. Add chicken broth, balsamic vinegar, and cherries.
Cook until mixture is reduced by about ½ and begins to thicken, 3-4 minutes. Salt and pepper to taste.
Pour the sauce over the pork medallions and serve.
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