Pork Tenderloin Medallions

Pork Tenderloin Medallions with Rosemary Balsamic Reduction

1 tbsp EVOO
1 shallot, minced
2 cloves garlic, minced
1 cup Colavita balsamic vinegar
1 large pinch of sugar
1 palmful fresh rosemary leaves, chopped
1 tsp Dijon mustard
cooking spray
1 (1 lb) pork tenderloin, cut in 1 inch slices
½ tsp sea salt
½ tsp freshly ground black pepper

1. Heat EVOO in a small saucepan over medium-high heat. Add shallots and garlic and saute 2 minutes. Add vinegar, sugar, rosemary, and mustard; cook, stirring occasionally, until reduced to ~ ½ cup.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with sea salt and pepper. Place pork in pan and cook 2 minutes on each side. Add balsamic reduction and cook 1 minute, turning pork to coat.

Possible Sides:
Serve with sautéed greens and a yukon gold mash, or wild rice and grilled fruit.

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3 Responses to “Pork Tenderloin Medallions”

  1. Katie March 6, 2012 at 10:52 pm #

    Hey guys, just wanted to point out that, although rosemary features prominently in the title, you completely left it (and the large pinch of sugar) out of the directions….. :-/

    • Zipongo May 27, 2012 at 12:41 pm #

      Hi Katie,

      Maybe the directions are a little unclear. In the first step, after you saute the shallots and garlic, you “add vinegar through mustard,” meaning the vinegar, mustard and all the ingredients listed in between. This is done in a lot of cook books nowadays, but I totally understand how that might have been unclear. I’ll edit that.

      Thanks for the heads-up!


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