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  • One 1 1/4-pound pork tenderloin, trimmed of all visible fat and silverskin, then cut into 1/2-inch-thick medallions
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 3 teaspoons olive oil
  • 2 Tablespoons chopped shallot
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup dried tart cherries



Season the pork medallions with 1/4 teaspoon of the salt and the pepper. Heat 2 teaspoons of the oil in a large 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 aluminum foil.


Add the remaining 1 teaspoon 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 teaspoon salt, and the cherries and cook until the liquid is reduced by half, about 4 minutes. Taste and correct the seasonings with salt and pepper, if necessary. Pour the sauce over the pork medallions and serve.


Nutritional Information:

Serves 4
Serving Size: 4 medallions and 2 tablespoons sauce

Per Serving:

  • Calories: 245
  • Total Fat: 9g
    • Mono: 5g
    • Poly: 1g
    • Sat: 2g
  • Protein: 31g
  • Carbs: 8.5g
  • Fiber: 0g
  • Chol: 92mg
  • Sodium: 380mg

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