Pork Tenderloin Medallions and Balsamic Reduction Recipe Print Page

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Photo by: Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Pork Tenderloin Medallions and Balsamic Reduction

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

Cooking Light JULY 2011

Yield: 4 servings (serving size: 3 pork medallions and 2 tablespoons reduction)
Total:15 Minutes

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.

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

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Pork Tenderloin Medallions and Balsamic Reduction recipe