Pork Medallions with Cherry Sauce

Pork Medallions with Cherry Sauce

Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
oil, olive, salad or cooking
shallots, raw
soup, chicken broth or bouillon, dry
vinegar, balsamic
cherries, sweet, raw

Directions:
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.