Pork Tenderloin Medallions and Balsamic Reduction
1 TBSP olive oil
1 TBSP minced shallots
1 garlic clove, minced
1 C balsamic vinegar
1 1/2 tsp sugar
1 tsp chopped fresh rosemary
1 tsp Dijon mustard
1 lb pork tenderloin, cut into 12 slices
1/2 tsp fresh ground black pepper
Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.