1 lbs pork tenderloin, sliced into 1/2-inch thick medallions
1/4 tsp salt
1/4 tsp pepper
2 teaspoons olive oil
1 teaspoons olive oil
1/4 cup chopped shallots
1 cup chicken broth
2-1/2 tablespoons balsamic vinegar
4oz cherry flavored Craisins
1/4 teaspoon salt
Season the pork medallions with 1/4 teaspoon of salt and pepper.
Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until the pieces are slightly pink on the surface, about 3 minutes per side.
Transfer the meat to a plate and cover with another plate, or foil.
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the Craisins and cook until the liquid is reduced by half, about 4 minutes.
Place the pork back in the pan with the sauce. Spoon the sauce over the pork until the pieces are coated. Move all of the contents to a serving dish. Serve the pork topped with a spoon full of sauce.
