Ingredients
- 1 Pork Tenderloin, about 2 lbs, trimmed and cut into 2-inch slices, lightly pounded into 1 1/2-inch slices
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Shallot, peeled, trimmed and finely chopped
- 1/2 cup Bellino Italian White Balsamic Vinegar
- 1/2 cup Dried Sweet Cherries
- 1/4 cup Cento Low Sodium Chicken Stock
- 1/2 tsp Fresh Rosemary, minced
Directions
Season pork with salt and pepper. Heat oil in a large, heavy pan until shimmering, swirling oil to distribute. Working in batches of six slices, sear medallions without moving until browned on one side, about 80 seconds. Turn with tongs and continue cooking until browned on other side, about 80 seconds. Transfer pork to a plate and tent with foil. Turn heat down to medium, add shallots to pan and sauté for about 1 minute, until translucent. Add vinegar and cherries, cooking 2-3 minutes until liquid is reduced to about 2 tablespoons and scraping browned bits from pan. Increase heat to high. Add broth, rosemary, and any accumulated meat juices, boiling until liquid thickens slightly, about 2 minutes. Season with salt and pepper, to taste. Reduce heat to medium and return pork to pan, turning to coat and spooning cherries over. Simmer to heat pork through and blend flavors, about 3 minutes. Adjust seasoning with salt and pepper, as needed. Transfer to serving platter and spoon sauce over meat; serve immediately. Serves 4.
