Balsamic Pork with Shallots

I made this, and with the exception of cutting the shallots it was pretty easy. I think I had the heat on too high, because I didn't have a shallot sauce, more like a shallot paste.

The taste: it was good, but not grandiose. It tasted like pork in a balsamic reduction. D swore we had it before, and we have had something similar.

I'm kind of eh about the whole thing.

We had with salad and egg noodles.

Balsamic Pork with Shallots

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

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.

Yield: 4 servings (serving size: 3 ounces pork and 1/4 cup shallot mixture)

CALORIES 260 ; FAT 9.6g (sat 2.1g,mono 5.9g,poly 1.1g); CHOLESTEROL 74mg; CALCIUM 44mg; CARBOHYDRATE 16.9g; SODIUM 365mg; PROTEIN 26.2g; FIBER 0.7g; IRON 2.6mg

Cooking Light, MARCH 2009