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Pork Tenderloin Medallions and Balsamic Reduction

Pork Tenderloin Medallions and Balsamic Reduction
Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Total time 15 mins
Yield

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

Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.

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

Nutrition 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

How to Make It

  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.