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 Cooking Light

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Nutritional Information

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

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. 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. 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.
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