Pork Medallions with Balsamic-Shallot Sauce
- 1 pound pork tenderloin — trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/8 teaspoon black pepper
- 1/8 teaspoon ground allspice
- Cooking spray
- 1/4 cup finely chopped shallots
- 1 teaspoon butter
- 1 tablespoon brown sugar
- 3 tablespoons balsamic vinegar
- Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
- Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.
