Pork Medallions with Balsamic-Shallot Sauce

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.

Yield: 4 servings (serving size: 2 medallions and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 25%
  • Fat: 6.4g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 32.3g
  • Carbohydrate: 7.3g
  • Fiber: 0.2g
  • Cholesterol: 92mg
  • Iron: 2mg
  • Sodium: 371mg
  • Calcium: 19mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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