Balsamic Pork with Shallots

Photo: Randy Mayor; Styling: Cindy Barr
This dish is reminiscent of bistro-style steak with shallot sauce. Serve with rice, egg noodles, or roasted potatoes.

Yield:

4 servings (serving size: 3 ounces pork and 1/4 cup shallot mixture)

Recipe from

Nutritional Information

Calories 260
Fat 9.6 g
Satfat 2.1 g
Monofat 5.9 g
Polyfat 1.1 g
Protein 26.2 g
Carbohydrate 16.9 g
Fiber 0.7 g
Cholesterol 74 mg
Iron 2.6 mg
Sodium 365 mg
Calcium 44 mg

Ingredients

5 teaspoons olive oil, divided
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 1/4 cups thinly sliced shallots (about 8)
1 garlic clove, minced
1/2 cup water
2 tablespoons balsamic vinegar

Preparation

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan, and keep warm.

2. Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spoon shallot mixture over pork. Serve immediately.

Note:

Maureen Callahan,

March 2009