This is one of the first high protein meals that I began to fix after my bariatric surgery. This meal packs over 30g of protein and less than 7g of carbs per serving and taste wonderful! Pork Medallions with Balsamic-Shallot Sauce is easy to make but taste like it took hours! This recipe will work doubled well, and re-heats well the next day. In fact, I think the pork taste better the next day as the flavor has had a little more time to develop.
The first thing I do, is trim a pork tenderloin and then slice it in to thin slices. For a one pound pork tenderloin, I can easily get 10 to 12 pieces.
I then place each piece between two sheets of plastic wrap and press them down with my fingers to thin them out a bit. Combine the salt, thyme, pepper, and allspice and rub the spice mixture on each piece of pork, on both sides.
Coat a pan with cooking spray and heat over medium high heat. Cook the pork medallions for approximately 2 minutes on each side, or until cooked through.
Once cooked through, remove from the pan and place aside. Reduce the heat to medium and add in your butter and shallots. If you don’t have shallots, you can use a sweet onion and add in 1/8 tsp of garlic powder. For this meal, I used a sweet onion and added in some juice from minced garlic instead of the garlic powder to mimic the taste of the shallots. Cook the onions/shallots for a minute or so until they begin to soften.
Add in the brown sugar and balsamic vinegar and cook until the sugar is dissolved. At this point, I return the pork to the pan to coat the medallions in the sauce and warm them back up prior to serving. I think the flavor is better if they sit in the sauce for a few minutes.
Serve with some nice green vegetables and enjoy!
Pork Medallions with Balsamic-Shallot Sauce
1 1lb Pork Tenderloin, trimmed
1/2 tsp salt
1/2 tsp dried thyme
1/8 tsp pepper
1/8 tsp ground allspice
1/4 cup finely chopped shallots (Can substitute finely chopped sweet onion and 1/8 tsp garlic powder)
1 tsp butter
1 tbsp brown sugar
3 tbsp balsamic vinegar
1. Trim the tenderloin of visible fat. Slice in to thin slices, usually about 10 to 12 depending on the size of your tenderloin.
2. Place each piece between plastic wrap and press them down with your hands, this should thin them out a bit.
3. Coat both sides of the pork pieces with the spice mixture (salt, thyme, pepper, and allspice)
4. Coat a frying pan with cooking spray. Cook the pork medallions 2 minutes on each side, or until cooked through.
5. Remove the pork pieces from the pan once cooked. Reduce the heat to medium.
6. Add the butter and shallots (or onions and garlic powder). Cook for 1 minute.
7. Add the brown sugar and balsamic vinegar. Cook until the sugar is dissolved.
8. Return the medallions to the pan and coat them in the sauce. Serve!
*Adapted from the original recipe at All Recipes.