Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.
1 tablespoon olive oil
1 tablespoon minced shallots
1 garlic clove, minced
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.
Excellent and fairly quick. Suggest starting the balsamic reduction before preparing the tenderloin. The reduction takes a bit of time to reduce as it is simmering, not boiling. Husband loved it. Definitely will make again.
I gave this 5 stars based on the sauce alone. Instead of tenderloin I use either pork sirloin steaks or pork loin lightly pounded, about 6+ ounces each. Tenderloin, either pork or beef, is tender but just not as flavorful as the meat on the other side of the bone. I always double the sauce because I'm a real vinegar person and this sauce is delicious on rice, noodles or roasted potatoes. It's also great over chicken or beef and believe it or not, as a dipping sauce for breaded fried shrimp or tempura vegetables. Just as I turn off the fire on the sauce I add a table spoon+ of butter and whisk it in to make it velvety and give it some richness.
This is super easy to make and tastes fantastic. I used grapeseed oil
instead of cooking spray and I subbed fresh oregano for rosemary (I
didn't have rosemary on hand and needed to use up the oregano. I think
thyme would be a great substitute as well, fresh or dry.) I made it from the recipe in the August issue, which also called for currant jelly (2 tbsp) instead of sugar. Lastly, I added mushrooms. It was awesome
but in the future I will always double the sauce recipe - there was not
enough to go around and everyone wanted seconds. I served it with
grilled asparagus & mashed potatoes.
Made this last night with venison tenderloin (marinated in Moore's for about half an hour to help with the gamey flavor) - it was outstanding. A guest even asked in disbelief, "That's venison?". Paired with homemade cornbread and purple hull peas for a Southern twist on this meal.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!