1/2 tsp. salt, divided

1/4 tsp. pepper

3 tsp. olive oil, divided

2 T. chopped shallots

3/4 C. low-sodium chicken broth

2 T. balsamic vinegar

1/4 C. dried tart cherries

 

Season the pork medallions with 1/4 tsp. of salt and pepper. Heat 2 tsp. 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 tsp. of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 tsp. 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.

 

Yield:  4 servings

Calories:  245

Fat: 9g

Fiber: 0g