I like to cook, a lot. But I don’t know if there’s ever been a time when all four burners on my stove were turned on at the same time. It finally happened last night. And since I was trying to keep everything straight and make sure the timing came out, I only took 2 pictures. I need an extra set of hands or a full time professional photographer.
This recipe is from Cooking Light, July 2011.
Substitutions made, noted below.
Pork Tenderloin Medallions & Balsamic Reduction
with Grilled Peaches and Wild Rice Salad
1 tblsp oilve oil
1 tblsp minced shallots
1 garlic clove, minced
1 c balsamic vinegar
1 1/2 tsp sugar
1 tsp chopped fresh rosemary – I used dried
1 tsp Dijon mustard
1 lb pork tenderloin, cut into 12 slices
1/2 tsp salt
1/2 tsp black pepper
Heat oil in a small saucepan over med-high heat. Add shallots and garlic; saute 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 c.
Heat a large skillet over med-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.
For the Grilled Peaches:
Heat a grill pan over med-high heat. Coat pan with cooking spray. Add 4 peach halves to pan; cook 2 minutes on each side. Cut each half into 3 wedges.
For the Wild Rice Salad:
Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning. (I did not use the fast cook rice, just regular white/wild rice mix.) Stir in 1/4 c chopped green onions, 2 tblsp chopped dried cherries (I used dried cranberries.) and 2 tblsp chopped pecans.
There’s a lot of flavor going on with these items, but it all blends together really well. This dinner also serves beautifully, it’d be great for a small dinner party (everything is set to serve 4). I’m a fan of balsamic, add in some garlic and I’m over the moon. This is a new favorite in our house.