Pork Medallions With Cherry Sauce

I got this off of Food Network, from Healthy Appetite with Ellie Krieger. Made is for some friends and they loved it, not leftovers here!

• Ready In: 22 mins
• Serves: 4

Ingredients

• 1 1⁄4 lbs  pork tenderloin, sliced into 1/2-inch thick medallions
• 1⁄2 teaspoon salt, divided
• 1⁄4 teaspoon pepper
• 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 cherry

Directions

1. Season the pork medallions with 1/4 teaspoon of salt and pepper.
2. Heat 2 teaspoons oil in a large nonstick 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.
3. Transfer the meat to a plate and tent with foil.
4. Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute.
5. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes.
6. Season with salt and pepper, to taste.
7. Pour the sauce over the pork medallions and serve.