Pork Medallions with Balsamic-Shallot Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Complement this entrée with Parmesan cheese stirred into quick-cooking polenta and an iceberg wedge drizzled with buttermilk dressing. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/2 teaspoon salt |
1/2 teaspoon dried thyme |
1/8 teaspoon black pepper |
1/8 teaspoon ground allspice |
cooking spray |
1/4 cup finely chopped shallots |
1 teaspoon butter |
1 tablespoon brown sugar |
3 tablespoons balsamic vinegar |
Directions:
1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
3. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.
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