_{Photo by John Autry and Randy Mayor; Styling: Cindy Barr}

Ingredients

1 tablespoon olive oil

1 tablespoon minced shallots

1 garlic clove, minced

1 cup balsamic vinegar

1 1/2 teaspoons sugar

1 teaspoon chopped fresh rosemary

1 teaspoon Dijon mustard

Cooking spray

1 (1-pound) pork tenderloin, cut into 12 slices

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.

2. 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.

Serves 4

Borrowed from Cooking Light, July 2011