Your typical pork tenderloin is getting a makeover in this fruity and sweet dish.


  • 1 1/4 lb. pork tenderloin, sliced into ½ inch thick medallions
  • 1/2 teaspoon salt, plus more to taste, divided
  • 1/4 teaspoon pepper, plus more to taste
  • 3 teaspoons olive oil, divided
  • 2 tablespoons chopped shallot
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons Balsamic vinegar
  • 1/4 cup Stoneridge Orchards dried tart cherries


Step 1:

Season the pork medallions with ¼ teaspoon of salt and pepper.

Step 2:

Heat the oil in a large skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side.

Step 3:

Transfer the meat to a plate and tent with foil.

Step 4:

Add the remaining teaspoon of oil and the shallots to the pan and sauté until they begin to soften, about 1 minute.

Step 5:

Add the chicken broth, balsamic vinegar, the remaining ¼ teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.

Step 6:

Season with salt and pepper to taste.

Step 7:

Pour the sauce over the pork medallions and serve.