Pork Medallions With Balsamic Shallot Sauce

Submitted by dicentra

"Cooking Light 2009"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 (1 lb) pork tenderloin, trimmed
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon ground allspice
• cooking spray
• 1⁄4 cup finely chopped shallot
• 1 teaspoon butter
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar

directions

1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet.
2. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
4. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
5. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly.
6. Spoon sauce over pork.