Pork Tenderloin Medallions and Balsamic Reduction

The sauce with this is absolutely fantastic...and easy! I made it ahead of time, met Jim at the gym, then came home and threw the pork medallions in the skillet, tossed them in the sauce ~ easy! We also had Roasted Chile-Garlic Broccoli and New Potatoes with Parsley and Saffron, which were also both excellent and therefore are on our blog too, but their flavors didn't necessarily complement each other, so we don't recommend pairing them.

Yield: 4 servings (serving size: 3 pork medallions and 2 tablespoons reduction)
Total: 15 Minutes

Ingredients:
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

Preparation:
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.

Nutritional Information:
Calories: 222
Fat: 6g
Saturated fat: 1.3g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 0.8g
Protein: 24.2g
Carbohydrate: 13.6g
Fiber: 0.1g
Cholesterol: 74mg
Iron: 1.7mg
Sodium: 400mg
Calcium: 27mg