Pork Medallions with Cherry Sauce

Does this sound fancy and impressive?  Good.  It's supposed to.  Believe me though when I say it is the exact opposite to make.  This is the kind of thing you make when you want to impress.  Got the in-laws dropping by after work?  Boss coming over?  Girlfriend you really want to wow?  Just want to show off for.... yourself (it's ok to pamper yourself.  It's good for you in fact!)?  This is the perfect recipe for you.  :)

I really like working with pork tenderloin.  It's low in fat.  It's generally inexpensive.  It cooks really fast.  And unless you forget about it in the oven for 4 hours, it's always tender and juicy.  And apparently when you slice it up you get to call it fancy things like "medallions."  Love it!

Pork Medallions with Cherry Sauce
Recipe from The Food You Crave


One 1 1/4 lb pork tenderloin, cut into 1/2 inch thick medallions
1/2 tsp salt, divided
1/4 tsp freshly ground pepper
3 tsp olive oil, divided
2 tbsp chopped shallot
3/4 cup low-sodium chicken broth
2 tbsp balsamic vinegar
1/4 cup dried tart cherries

1.  Season the pork medallions with 1/4 tsp salt and pepper.  Heat 2 tsp oil in a large skillet over medium-high heat and cook the meat until there is just a slight blush in the center, about 3 minutes per side.  Transfer meat to a plate and tent with foil.

2.  Add the remaining 1 tsp oil and the shallot to the pan and cook, stirring, until it begins to soften, about 1 minute.  Add the broth, vinegar, the remaining 1/4 tsp salt, and the cherries.  Cook until the liquid is reduced by half, about 4 minutes.  Taste for seasoning.  Pour sauce over medallions and serve.