Complement this entrée with Parmesan cheese stirred into quick-cooking polenta and an iceberg wedge drizzled with buttermilk dressing.
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
1/4 cup finely chopped shallots
1 teaspoon butter
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
How to Make It
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.
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.
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.
Wow, I was surprised at how good this really was. Balsamic with the brown sugar is a perfect pairing. We will definitely make this again when we need a quick flavorful meal. I served with jasmine rice.
This was absolutely delicious and extremely easy to make. I served it with the suggested sides, using the polenta recipe from the "Roasted Chicken with Asiago Polenta and Truffled Mushrooms" meal, also found on this site, substituting Parmesean for the Asiago and adding a little half and half to water, as I didn't have fat-free milk on hand. I wouldn't hesitate to serve this to guests and will definitely make it again. Perfect!
This was a easy meal. After reading other reviews I wanted to make sure we had plenty of sauce. Instead of doubling the recipe (seemed like a lot of vinegar), I deglazed the pan with 1/2 cup of chicken stock. It reduced while the shallots were cooking. I also put the pork back into the sauce for glazing. The whole family enjoyed this recipe.