Photo: John Autry and Randy Mayor; Styling: Cindy Barr
Today we are preparing Pork Tenderloin Medallions and Balsamic Reduction for 4.
Check the cupboard. We will need olive oil, minced shallots, a garlic clove, balsamic vinegar, sugar, fresh rosemary, Dijon mustard, cooking spray, 1-pound pork tenderloin, salt, and freshly ground black pepper.
Next, we will measure our 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
1 (1-pound) pork tenderloin, cut into 12 slices
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Holly will explain how to prepare our dish properly.