Pork Tenderloin Medallions and Balsamic Reduction

Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.

Yield:

4 servings (serving size: 3 pork medallions and 2 tablespoons reduction)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional Information

Calories 222
Fat 6 g
Satfat 1.3 g
Monofat 3.4 g
Polyfat 0.8 g
Protein 24.2 g
Carbohydrate 13.6 g
Fiber 0.1 g
Cholesterol 74 mg
Iron 1.7 mg
Sodium 400 mg
Calcium 27 mg

Ingredients

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
Cooking spray
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation

1. 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.

2. 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.

Note:

Blakeslee Wright,

July 2011