Pork Tenderloin Medallions and Balsamic Reduction

By Kplmrm

Yield: 4 servings (serving size: 3 pork medallions and 2 tablespoons reduction)
Total: 15 Minutes

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

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

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.