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Balsamic Pork with Shallots

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 3 ounces pork and 1/4 cup shallot mixture)
This dish is reminiscent of bistro-style steak with shallot sauce. Serve with rice, egg noodles, or roasted potatoes.

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

Nutrition 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

How to Make It

  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.