Pork Medallions with Cherry Sauce

Pork tenderloin is something that can be reserved for a fancy dinner party, a casual family dinner or a romantic meal for two. Its versatility and receptiveness to marinades and fresh herbs allow it to be prepared in a multitude of ways and can be easily grilled, broiled or pan-fried. Cast aside the days of pork chops and apple sauce and try this recipe, which pairs seasoned pork tenderloin with an unlikely comrade of tart cherries. Serve with mashed potatoes or any vegetable side of your choice. If pairing with wine, serve with a full-bodied, but not fruity, white wine.

Pork Medallions with Cherry Sauce

1¼ lb. pork tenderloin, sliced into ½" thick medallions

½ tsp. kosher salt, divided

¼ tsp. freshly ground black pepper

3 tsp. olive oil, divided

 2 tbsp. chopped shallots

¾ cup fat free, reduced sodium chicken broth

2 tbsp. balsamic vinegar

 ¼ cup dried tart cherries

Season the pork medallions with ¼ tsp. salt and pepper. Heat 2 tsp. 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.

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 ¼ 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.

Serves 4; 4 medallions and 2 tbsp. sauce

NOTE:  If you can't justify the cost of pork tenderloin, which can be a pricey cut of meat, or if you cannot find pork tenderloin at your grocery store, prepare four boneless pork chops (salt and pepper them, then cook in the oven - usually 400 degrees for about 20 - 25 minutes, or until done) and then prepare the cherry sauce separately; double or triple the recipe.