Pork Tenderloin Medallions and Balsamic Reduction
Pork Tenderloin Medallions
1 Tbsp olive oil
1 Tbsp minced shallots
1 garlic clove, minced
1 c balsamic vinegar
1 1/2 tsp sugar
1 tsp chopped fresh rosemary
1 tsp dijon mustard
Cooking spray
1# pork tenderloin, cut into 12 slices
1/2 tsp salt
1/2 tsp pepper
1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
2. Heat a large skillet to medium-high heat. Coat pan in cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 min on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.
For Grilled Peaches:
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 min on each side. Cut each half into 3 wedges.
For Wild Rice Salad:
Cook 1 c fast-cooking white and wild rice per directions, omitting seasoning (I used brown rice because we had some). Stir in 1/4 c chopped green onions, 2 Tbsp chopped dried cherries, 2 Tbsp chopped pecans (I skipped the pecans).
Yield: 4 servings
From Cooking Light Magazine July 2011
Ken's Rating: *****
Chalsea's Rating: *****
Easy and Yummy!
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