This recipe can be prepared in 45 minutes or less.
Bottled balsamic vinaigrette is a super base for this sauce. Round out the menu with packaged noodles au gratin and steamed baby carrots. Then offer chocolate layer cake from the bakery for dessert.
Recipe information
Yield
Serves 2; can be doubled
Ingredients
Preparation
Step 1
Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
Step 2
Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
