Pork Tenderloin Medallions and Balsamic Reduction

By sandycon

Blakeslee Wright, Cooking Light

JULY 2011

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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.