This was easy and delicious. I doubled the recipe for my family of 6, except I didn't double the balsamic (only upped it to 1.5 cups). I ran out of my regular balsamic vinegar and had to use some cherry-infused balsamic vinegar I had bought at a specialty store to have enough for the recipe --- and actually the hint of cherry flavor was delicious with the pork. Even the kids loved it. I would give it 4.5 stars if I could. The sauce is so delicious it would be very good with beef medallions or a filet as well. Definitely a keeper.
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)
Total:
Recipe from
More From Cooking Light
Recipe Time
Total:
15 Minutes
Nutritional Information
Amount per serving
- Calories: 222
- Fat: 6g
- Saturated fat: 1.3g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 0.8g
- Protein: 24.2g
- Carbohydrate: 13.6g
- Fiber: 0.1g
- Cholesterol: 74mg
- Iron: 1.7mg
- Sodium: 400mg
- Calcium: 27mg
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.
Pork Tenderloin Medallions and Balsamic Reduction Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Family
- CUISINE: American
- MAIN INGREDIENT: Pork
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
-
Pork Medallions with Pomegranate-Cherry Sauce
Cooking Light -
Pork Tenderloin with Red and Yellow Peppers
Cooking Light
advertisement
What's for Dinner Tonight?
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy