Preparation Time: 5 minutes
Cook Time: 10 minutes
Pork tenderloin isn't always exactly a cheap meal and aside from the ones that always tend to come pre-marinated, it can be difficult to think of what to do with it. Here's a recipe that doesn't involve a grill or a broiler and in the spirit of the days of 'pork chops and apple sauce,' the seasoned pork is paired with an unlikely ally of tart cherries. This dish is fancy enough to serve for a dinner party but could easily make a romantic dinner for two. Serve with mashed potatoes or other vegetable sides of your choice and pair with a full-bodied, but not fruity, white wine.
- 1 1/4 lb. pork tenderloin, sliced into 1/2" thick medallions
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground black pepper
- 3 tsp. olive oil, divided
- 2 tbsp. chopped shallots
- 3/4 cup fat free, reduced sodium chicken broth
- 2 tbsp. balsamic vinegar
- 1/4 cup dried tart cherries
Season the pork medallions with 1/4 tsp. of salt and pepper. Heat 2 tsp. olive oil in a large nonstick 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 the meat to a plate and tent with foil. Vegetarians may feel like experimenting with Quorn Meat Free Pork Steaks or other meat substitute. I haven't tried this.
Add the remaining teaspoon of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute. Add the broth, balsamic vinegar, the remaining 1/4 tsp. 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 immediately.