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Pork medallions with cherry sauce

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves4
  • DifficultyEasy
600g pork tenderloin, sliced into 1 1/4-cm thick medallions
1/2 tsp salt, divided
1/4 tsp pepper
3 tsp olive oil, divided
2 tbsp chopped shallots
170ml low-sodium chicken stock
2 tbsp balsamic vinegar
55g dried tart cherries
Season the pork medallions with a quarter of a teaspoon of salt and pepper. Heat two teaspoons of oil in a large nonstick frying pan over a medium-high heat and cook the meat until there is just a slight blush in the centre about three minutes per side. Transfer the meat to a plate and tent with foil to keep warm.

Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about one minute. Add the chicken stock, balsamic vinegar, the remaining quarter teaspoon of salt and the cherries and cook until the liquid is reduced by half, about four minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

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