Photo by John Autry and Randy Mayor; Styling: Cindy Barr
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
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
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.
Borrowed from Cooking Light, July 2011