Season the pork medallions with salt and pepper .
Heat 1 Tablespoon oil in a large saute pan 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 plate and tent with foil.
Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
Deglaze the pan with the chicken broth, scraping up the brown bits.
Add the Pinot Noir, ¼ teaspoon salt and the cherries; cook until the liquid is reduced by half, about 4 minutes.
Season with salt and pepper if needed.
Pour the sauce over the pork medallions and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (319g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 253 (49%)|
|Amt Per Serving||% DV|
|Total Fat 28.1g||37 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 11.5g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 207.1mg||64 %|
|Sodium 326.4mg||11 %|
|Potassium 866mg||23 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.5g|
|Protein 57.9g||83 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 517
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