Wednesday, July 29, 2009

(56) Balsamic Pork with Shallots

The chopping was a little bit of a pain, but otherwise this was a SNAP! I feared it would be too salty, but it was really great! I'll make this one again, for sure!

Balsamic Pork with Shallots

This dish is reminiscent of bistro-style steak with shallot sauce. Serve with rice, egg noodles, or roasted potatoes.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup shallot mixture)
Source: Cooking Light Magazine, March 2009

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
1/2 cup water
2 tablespoons balsamic vinegar

1. Heat 1 teaspoon 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.

2. 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 cup water and vinegar; simmer 6 minutes. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Spoon shallot mixture over pork. Serve immediately.

Nutritional Information
Calories: 260, Fat: 9.6g (sat 2.1g,mono 5.9g,poly 1.1g), Protein: 26.2g, Carbohydrate: 16.9g, Fiber: 0.7g, Cholesterol: 74mg, Iron: 2.6mg, Sodium: 365mg, Calcium: 44mg

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