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 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
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