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.
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)
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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
- 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.
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