Wednesday, May 15, 2013

Pork Tenderloin Medallions & Balsamic

Prep : 15 minutes       Makes servings     (3pork medallions and 2 tablespoons balsamic)

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
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.

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