Balsamic Pork Tenderloin with Shallots

Balsamic Glazed Pork Loin with Shallots

Pictured here with roasted turnips (similar to the roasted asparagus, only more… turnip-y; I’d never had a turnip before) and yellow rice. This is a solid, quick-cooking pork loin recipe (especially if you don’t need to chop a bunch of turnips) that’s interesting with the shallot and balsamic topping but not intimidating to cook. It’s got kind of a sweet-and-sour thing going with the vinegar.

Balsamic Pork Tenderloin with Shallots, adapted (very slightly) from Manger à Trois

Pork tenderloin, about 1 lb.
2 Tbsp. olive oil, divided
4 large shallots
2 cloves garlic
1/2 c. water
2 Tbsp. balsamic vinegar
salt and pepper to taste

Heat 1 Tbsp. of oil in a large nonstick skillet over medium-high heat. Slice the pork into 1/2″ thick medallions and salt and pepper. Sprinkle it with salt and pepper and put it in the skillet; cook for three minutes or so until the first side is brown, flip, and cook for another three minutes until the other side is brown and the meat is pink in the center.

While the pork is cooking, peel, halve, and thinly slice the shallots. Remove the pork to a plate and cover with foil to keep warm. Reduce the heat a bit, dump the rest of the oil and the shallots into the pan, and cook for 5 or 6 minutes until they’re soft. If you accidentally leave the pan up too high for a moment at first and get some nice dark brown on them, no harm! Possibly extra deliciousness!

When the shallots are soft, grate in the garlic. Cook for another 2-3 minutes to get it lovely and mellow, and add the water and vinegar. Simmer until it’s almost dry and serve atop the pork medallions.


~ by iliadawry on 20 June 2012.

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