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Pork Medallions With Balsamic Shallot Sauce

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“Cooking Light 2009”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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