The Other White Meat (Pork Tenderloin with Balsamic Vinegar and Shallots)

2 Oct

It is possible to eat pork while on a diet, try lean pork tenderloin.  This recipe from Shape makes it easy to keep the pork moist and flavorful while adding some zing from the shallots and balsamic vinegar.  I served the tenderloin with garlic mashed potatoes and a simple salad with lemon-honey vinaigrette.

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Pork Tenderloin with Balsamic Vinegar and Shallots

tenderloin.jpg

1/2 tbsp mustard powder
1 tsp coriander
1 tsp salt
1 tsp black pepper
1 tbsp canola oil
1 pork tenderloin, 1 to 1 1/4 lbs
6 to 7 small shallots, peeled and sliced lengthwise
1/3 cup balsamic vinegar
parsley

Preheat oven to 375.

Combine mustard powder, coriander, salt, and pepper in small bowl.

Heat canola oil in an ovenproof skillet over medium-high heat.  Add tenderloin and cook 2 to 3 minutes per side.  Remove and set aside on plate.

Add shallots to skillet, toss and cook 2 minutes.  Remove skillet from heat.

Rub tenderloin with spice mixture (mixed earlier) and return to skillet.  Place skillet (with tenderloin and shallots) in oven and cook uncovered 25 minutes or until meat is no longer pink in the middle.

Remove skillet from oven, remove tenderloin from skillet.  Place skillet with shallots over medium-high heat (be careful!  Use a glove because the handle will be very hot from the oven, and don’t burn yourself like I did!) and add balsamic vinegar.  Stir and cook until vinegar has reduced by half, 1 to 2 minutes.  Pour shallots and vinegar over tenderloin, sprinkle with parsley, and serve.

Serves 4.

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