Wednesday, April 22, 2009

Balsamic Pork with Shallots

Gah, I hate days when my cooking/baking doesn't turn out. Mostly it's because I don't completely read through the directions -- or pay attention to what I am doing. (Well at least I learned that adding too much butter makes for really flat cookies.)

Good thing I didn't make this today. :) It actually turned out pretty good. And it's fairly easy to make (not a super quick meal, but still doesn't take forever to make either).

Balsamic Pork with Shallots
From: Cooking Light, 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

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.

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.

Serves: 4

If I remember correctly, I cooked the pork a little longer than 3 minutes on each side, but now that I have discovered our handy-dandy meat thermometer, I will definitely be using that more often!

Nutrition Facts
Amount per serving
Calories 280Calories from fat 87
% Daily Value
Total Fat 9.7g15%
Saturated Fat 2.2g11%
Trans Fat 0.0g
Cholesterol 83mg28%
Sodium 368mg15%
Total Carbs 15.6g5%
Protein 32.0g
Vitamin A 21%Vitamin C 12%
Calcium 4%Iron 14%


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