Total Time
15 Mins
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Easy and Elegant

July 26, 2015
I took another poster's suggestion and started the reduction ahead.  I also added mushrooms.

Azhummer1's Review

November 16, 2014
Excellent and fairly quick. Suggest starting the balsamic reduction before preparing the tenderloin. The reduction takes a bit of time to reduce as it is simmering, not boiling. Husband loved it. Definitely will make again.

slocook1's Review

March 25, 2014
I gave this 5 stars based on the sauce alone. Instead of tenderloin I use either pork sirloin steaks or pork loin lightly pounded, about 6+ ounces each. Tenderloin, either pork or beef, is tender but just not as flavorful as the meat on the other side of the bone. I always double the sauce because I'm a real vinegar person and this sauce is delicious on rice, noodles or roasted potatoes. It's also great over chicken or beef and believe it or not, as a dipping sauce for breaded fried shrimp or tempura vegetables. Just as I turn off the fire on the sauce I add a table spoon+ of butter and whisk it in to make it velvety and give it some richness.


December 31, 2016
I have made this recipe multiple times (excluding the sugar) and feel like I'm eating a meal prepared at a gourmet restaurant..  Can't miss!

Quick, easy & delicious - but double the sauce!

September 28, 2016
This is super easy to make and tastes fantastic. I used grapeseed oil instead of cooking spray and I subbed fresh oregano for rosemary (I didn't have rosemary on hand and needed to use up the oregano. I think thyme would be a great substitute as well, fresh or dry.) I made it from the recipe in the August issue, which also called for currant jelly (2 tbsp) instead of sugar. Lastly, I added mushrooms. It was awesome but in the future I will always double the sauce recipe - there was not enough to go around and everyone wanted seconds. I served it with grilled asparagus & mashed potatoes.

Way to impress!

November 11, 2015
One of our absolute favorites. Easy to do and gourmet taste. I use a Blueberry basalmic for the reduction sauce and serve with roasted brussel sprouts and polenta with goat cheese.

auntwiese's Review

February 10, 2015
So easy, quick and delicious.

Barrie's Review

March 28, 2014
Tasty and very easy! Used half balsamic and half raspberry balsamic.. All I had. Let some cool and poured over cold romain lettuce for the side.

memaw21's Review

September 26, 2013
My husband kept saying "Oh my gosh this is good!" The reduction is delicious. I served it with potato apple hash. I will definitely be serving this again.

Proverbs31Gal's Review

September 12, 2013
Made this last night with venison tenderloin (marinated in Moore's for about half an hour to help with the gamey flavor) - it was outstanding. A guest even asked in disbelief, "That's venison?". Paired with homemade cornbread and purple hull peas for a Southern twist on this meal.