pork medallions with blackberry chutney From Everyday food tested by my family

3 Tablespoons unsalted butter, divided
2 large shallots, thinly sliced
1/4 cup sherry vinegar
1/4 cup dark brown sugar
1 1/2 cups blackberries
salt and pepper
1 pork tenderloin (1 1/2 pounds) cut into 1 inch slices and flattened slightly with your palms

1. In a small saucepan, melt 1 Tablespoon butter over medium heat. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper

2. Meanwhile, seasonpork with salt and pepper. In a large skillet , melt 1 Tablespoon butter over medium high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 Tablespoon butter and pork. Serve pork topped with chutney.