Easy Pork TenderloinPosted: June 26, 2012
Pork Tenderloin Medallions with Balsamic Reduction
This is easy to make and at the same time somewhat fancy. The tenderloin that I buy has two in a package. Freeze the second one along with minced shallots and you will be ready to have it again! It is naturally GF, but as always check your ingredients as they can change.
1 tablespoon olive oil
1 tablespoon minced shallots
1 garlic clove, minced save time and use jarred garlic
1 cup balsamic vinegar
1 1/2 teaspoons sugar
1 teaspoon chopped fresh rosemary save time and use dried
1 teaspoon Dijon mustard
1 pound pork tenderloin cut into 12 slices I like to cut mine even thinner
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper or whatever kind you have!
Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients and cook until reduced to 1/2 cup.
Heat a large skillet over medium-high. Coat with cooking spray. Sprinkle pork with salt and pepper. Cook 2 minutes on each side. Add balsamic reduction cook 1 minute turning pork to coat. IMPORTANT…pork may need to cook more. Make sure it is done before adding reduction.
This has become a family favorite and would be a good dish for a dinner party. It is very easy to double, but may need to be batch cooked and kept warm. I serve it with a wild rice dish (which will be my next post) and broccoli.
adapted from Cooking Light