Pork Medallions With Balsamic Shallot Sauce Recipe

Name: Pork Medallions With Balsamic Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (1 lb) pork tenderloin, trimmed, 1/2 teaspoon salt, 1/2 teaspoon dried thyme, 1/8 teaspoon black pepper, and more.

Yes, Pork Medallions With Balsamic Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Medallions With Balsamic Shallot Sauce

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