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    Home » Recipes » Main Dish Recipes

    Pork Tenderloin Medallions and Balsamic Reduction

    Published: Aug 10, 2011 · Modified: Nov 30, 2019 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    This recipe sounded really tasty, and we love pork tenderloin, so I gave it a try. The only thing I changed was for the rice - I cooked some jasmine rice in my rice cooker and stirred in the extras at the end. I had dried cranberries on hand, so I used those instead of cherries. I also decided that I didn't want to dirty a grill pan on top of everything else, so I seared the peaches in the same pan that I used for the pork - cooking them before the meat. It was really tasty, and the fresh, caramelized peaches were the perfect addition. It was also a great way to use some of the rosemary from my herb garden, which I haven't used much of yet this year. I'd probably make this again, minus the rice.

    Pork tenderloin medallions with grilled peaches and rice.

    Pork Tenderloin Medallions and Balsamic Reduction

    Cooking Light July 2011

    Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.

    1 tablespoon olive oil

    1 tablespoon minced shallots

    1 garlic clove, minced

    1 cup balsamic vinegar

    1 ½ teaspoons sugar

    1 teaspoon chopped fresh rosemary

    1 teaspoon Dijon mustard

    Cooking spray

    1 (1-pound) pork tenderloin, cut into 12 slices

    ½ teaspoon salt

    ½ teaspoon freshly ground black pepper

    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 ½ 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.

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

    Serve with Grilled Peaches: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges. Yield: 4 servings (serving size: 3 wedges).

    Serve with Wild Rice Salad: Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. Stir in ¼ cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped ­pecans. Yield: 4 servings (serving size: ½ cup)

    Big Flavors Rating: 4 Stars

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    Reader Interactions

    Comments

    1. Justina F. Lee

      August 11, 2011 at 2:17 am

      That looks absolutely divine...

      Reply
    2. Betsy

      August 11, 2011 at 4:55 pm

      I like your shortcuts! Sounds awesome... We're having such a great peach year, don't ya think?

      Reply
    3. Culinary School: Three Semesters of Life, Learning, and Loss of Blood

      August 11, 2011 at 7:54 pm

      How beautifully plated that is. I learned about that at culinary school (I wrote all about it, here: "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" - http://amzn.to/oqXw1R) and it has become a fascination for me.

      Reply
    4. Amish Stories

      August 13, 2011 at 6:20 pm

      Greetings from the Amish Settlement of Lebanon,pa. Richard from Amish Stories.

      Reply
    5. Ashley

      August 16, 2011 at 4:54 pm

      Thanks, everyone! This was a really great way to use fresh peaches, and it definitely made the plate much more colorful 🙂

      Reply

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