Pork Medallions with Balsamic-Shallot Sauce

Pork Medallions with Balsamic-Shallot Sauce Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Complement this entrée with Parmesan cheese stirred into quick-cooking polenta and an iceberg wedge drizzled with buttermilk dressing.


4 servings (serving size: 2 medallions and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 25 %
Fat 6.4 g
Satfat 2.5 g
Monofat 2.4 g
Polyfat 0.5 g
Protein 32.3 g
Carbohydrate 7.3 g
Fiber 0.2 g
Cholesterol 92 mg
Iron 2 mg
Sodium 371 mg
Calcium 19 mg


1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground allspice
Cooking spray
1/4 cup finely chopped shallots
1 teaspoon butter
1 tablespoon brown sugar
3 tablespoons balsamic vinegar


1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.

3. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.

Karen Levin,

Cooking Light

June 2008
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