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