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Pork Tenderloin Medallions with Balsamic Reduction
|January 14, 2013
Posted by Camilla
I came across this recipe on Cooking Light‘s website sometime last year, during one of those evenings where I found myself staring at a piece of pork tenderloin with absolutely no idea as to what to do with it. As usual I turned to Google. This Pork Tenderloin Medallions and Balsamic Reduction recipe caught my attention as something we all would like. A quick look around the kitchen to see if I had the ingredients on hand and 35 minutes later the pork tenderloin was served up for dinner!
This fast and healthy meal has become one of our family favorites, and is one of those recipes I whip up quickly when I don’t know what to cook and I need to feed the family something that will go over well. I hope you enjoy it as much as we do. We like to eat this balsamic pork with a side of green salad, rice, or mashed potatoes.
Pork Tenderloin with Balsamic Reduction
- 1 tablespoon olive oil
- 1 tablespoon minced shallots
- 1 garlic clove, minced
- 1 cup balsamic vinegar
- 1 1/2 teaspoons sugar, divided
- 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
- 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. NOTE THAT DIFFERENT BALSAMIC VINEGARS HAVE DIFFERENT LEVELS OF ACIDITY. START WITH 1/2 TEASPOON SUGAR, TASTE, AND IF STILL VERY ACIDIC KEEP ADDING MORE SUGAR LITTLE BY LITTLE AND TASTE AS YOU GO.
- 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.