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

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