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