Pork Medallions With Cherry Sauce | Oregonian Recipes

Name: Pork Medallions With Cherry Sauce | Oregonian Recipes
Ingredients: 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 (divided); 1/4 teaspoon freshly ground black pepper, plus more to taste; 3 teaspoons olive oil (divided); 2 tablespoons chopped shallots; 3/4 cup low-sodium chicken broth; 2 tablespoons balsamic vinegar; 1/4 cup dried tart cherries

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Ingredients

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 (divided)
1/4 teaspoon freshly ground black pepper, plus more to taste
3 teaspoons olive oil (divided)
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries