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

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.

Easy and Elegant

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

KimS65's Review

October 05, 2011
Delicious! I like my pork more well-done, so it took quite a bit longer to cook. Still was very juicy and flavorful.

calyon's Review

July 25, 2011
Great recipe!! I love the flavors of the reduction and recommend using a high quality balsamic vinegar as it just adds to the sauce.

MBranstetter's Review

February 19, 2013
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.

allyandconnor's Review

June 28, 2011
Very easy and very good! Used Craisins for rice instead of dried cherries and it was great!

culinaryclique's Review

July 29, 2011
This was the BOMB! We love balsamic and our peaches have been so delicious this year.

Trishia64's Review

April 13, 2012

AriaVagabond's Review

June 23, 2011