I learned two things while making this recipe.
#1 – Balsamic vinegar makes everything better.
#2 – It is incredibly difficult to photograph black foods in low lighting. *insert childish temper tantrum here*
Baby steps…. baby steps.
This sweet and savory supper was courtesy of a Cooking Light recipe I had filed away in my big black book. I went to the book in search of a new pork dish to make for dinner. Truth be told, I wasn’t super excited about making pork, but the thought of pork covered in a sweet thickened balsamic glaze changed those feelings pretty darn quick.
These delicious medallions are coated in a reduction of balsamic vinegar, sautéed shallots, a bit of sugar, rosemary, and mustard. This is one of those incredibly tasty yet weirdly easy recipes. The vinegar reduction takes a bit of time to come together– but the actual effort put into it is minimal. Once the reduction is ready, you simply saute the pork for a few minutes per side, then add the reduction, and simmer. And that my friends was the show stopper. When that balsamic reduction hit the hot skillet a burst of sweet and tangy vinegar perfumed the kitchen. My nose thought it had died and gone to heaven. At that point, the BF actually ran over and gave me a big bear hug. He loves balsamic even more than I do.
As for the side dishes, I think the pork would pair nicely with practically anything. I suggest cooking up your favorite veggie and a grain. We chose brussel sprouts sautéed with shallots and fresh minced garlic and some Zatarain’s wild rice.
*Note: the remaining 57 photos of this dish were deleted during aforementioned temper tantrum.
Pork Tenderloin Medallions with a Shallot Balsamic Reduction(serves 4)
Slightly adapted from Cooking Light (July 2011)
- 1 tbsp olive oil
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 cup balsamic vinegar
- .5 to 1 tsp sugar (depending on your sweet tooth)
- 1 tsp dried rosemary
- 1 tsp Dijon mustard
- 1 pound pork tenderloin (or 1 pound of pre-sliced pork loins)
- 1/2 tsp salt
- 1/2 tsp black pepper
Step One: In a small saucepan, heat olive oil over medium high heat. Once hot, add shallots and garlic. Sauté two minutes, then add balsamic vinegar, sugar, rosemary, and mustard. Continue to cook over medium-high heat, stirring occasionally, until liquid has reduced to a half cup. Remove from heat.
Step Two: Cut pork tenderloin into 12 medallions and season both sides with the S&P. Heat a skillet coated with cooking spray over medium-high heat. Once hot, add medallions and sauté 2 minutes on each side. Add balsamic reduction, flip medallions to coat, and simmer 2 additional minutes.
Stats on one serving: 223 calories, 29g carbs, 8g fat, 23g protein, 1g fiber