Love this dish! Great favors. Just be careful not to over cook your pork. Pairs nice with quinoa.
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)
More From Cooking Light
Amount per serving
- Calories: 260
- Fat: 9.6g
- Saturated fat: 2.1g
- Monounsaturated fat: 5.9g
- Polyunsaturated fat: 1.1g
- Protein: 26.2g
- Carbohydrate: 16.9g
- Fiber: 0.7g
- Cholesterol: 74mg
- Iron: 2.6mg
- Sodium: 365mg
- Calcium: 44mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes