Photo: Becky Luigart-Stayner; Styling: Cindy Barr
4 servings (serving size: 2 medallions and about 1 tablespoon sauce)

Complement this entrée with Parmesan cheese stirred into quick-cooking polenta and an iceberg wedge drizzled with buttermilk dressing.

How to Make It

Step 1

Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.

Step 2

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.

Step 3

Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.

Ratings & Reviews

wonderwab's Review

February 13, 2014
This was great- great flavors and easy to come together. The sauce wasn't really 'saucy' so I added a little olive oil to make it a little thinner

jilly91877's Review

December 15, 2013
I love pork medallions for quick cooking, but this sauce was so good I could eat with a spoon!

nicolecorsi's Review

June 07, 2011
Wow, I was surprised at how good this really was. Balsamic with the brown sugar is a perfect pairing. We will definitely make this again when we need a quick flavorful meal. I served with jasmine rice.

Arilya's Review

July 10, 2010
This was absolutely delicious and extremely easy to make. I served it with the suggested sides, using the polenta recipe from the "Roasted Chicken with Asiago Polenta and Truffled Mushrooms" meal, also found on this site, substituting Parmesean for the Asiago and adding a little half and half to water, as I didn't have fat-free milk on hand. I wouldn't hesitate to serve this to guests and will definitely make it again. Perfect!

tarabod's Review

February 26, 2010
This was a easy meal. After reading other reviews I wanted to make sure we had plenty of sauce. Instead of doubling the recipe (seemed like a lot of vinegar), I deglazed the pan with 1/2 cup of chicken stock. It reduced while the shallots were cooking. I also put the pork back into the sauce for glazing. The whole family enjoyed this recipe.

carolfitz's Review

November 25, 2009
Quick & easy. Used fresh thyme and subbed onion for shallot. Served with parmesan rice and steamed carrots.