Wednesday, March 7, 2012

Recipe: Balsamic Pork with Shallots

Yet another sucessful dinner! Tonight was this amazing balsamic pork with shallots, asparagras, and a ceasar salad.

5 teaspoons olive oil, divided
1 (1 pound) pork tenderloin, trimmed and cut crosswise into (1/2 inch thick) slices
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 1/4 cups thinly sliced shallots (about 8)
1 garlic clove, minced (I sliced mine with a nifty Pampered Chef gadget- Garlic Slicer)
1/2 cup water
2 tablespoons balsamic vinegar

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Add pork to pan; cook 3 minutes on each side or until done.
Remove from pan, and keep warm.
Add remaining 4 teaspoons oil to pan; reduce heat to medium.
Add shallots to pan; cook 10 minutes or until tender, stirring occasionally.
Add garlic; cook 2 minutes.
Stir in 1/2 water and vinegar; simmer 6 minutes.
Stir in remaining 1/4 teaspoon salt and remaining pepper.
Spoon shallot mixture over pork.
Serve immediately.

Cooking Light March 2009
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