Summer is finally here!! Thank goodness—it’s about time this weather cooperated! Lately I’ve been scheduling the youth orchestra’s auditions for the upcoming school year. It’s kinda crazy to think it will be my last year with these kids! The final concert was a few days ago and it was so sad to say goodbye….what talented and gifted students all of them are.
I decided to make this delicious pork recipe last night. Unbelievably, 3 of these pork medallions are only 222 calories! Can you believe it?! Not gonna lie, the balsamic reduction was a little tough to smell, since the vinegar literally has to reduce to about 1/2 cup. I can usually withstand the tougher smells, but this was pretty rough….however, once meshed with the seasoned pork, the taste was incredible and very moist!
What I might recommend is to brown the pork a little more thoroughly. The original recipe suggests to only brown for 2 minutes on each side, which is fine for those of us who like meat a little rarer (myself included!). However, for those that like their meat not “mooing,” you might want to try 4-5 minutes on each side.
Other than that, it is an incredibly easy recipe, taking about 45 minutes including prep time! Great for a quick meal on the busy weekdays 🙂
YIELD: 6 medallions (you can make as many as you want, but since there were only two of us, I just made six little medallions!)
TIME: 45 minutes
2 Tbsp olive oil
1 Tbsp shallots, minced
1 garlic clove, minced
1 cup balsamic vinegar
1-1/2 tsp sugar
1 tsp fresh rosemary, chopped
1 tsp Dijon mustard
6 pork medallions, from a pork tenderloin
salt and pepper, for dredging
Heat 1 Tbsp oil in a small saucepan and saute shallots and garlic for a couple minutes. Add vinegar and next 3 ingredients and cook until reduced to 1/2 cup, about 15 minutes. Heat a large skillet over medium-high heat and coat pan with remaining olive oil. Sprinkle pork with salt and pepper and cook 2-5 minutes on each side, depending on how rare you want your meat cooked. Add balsamic reduction and cook 1 minute, turning pork to coat. Serve immediately.
Hope y’all enjoy!
adapted from here