Yield: 4 servings (serving size: 2 medallions and about 1 tablespoon sauce)
1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground allspice
1/4 cup finely chopped shallots
1 teaspoon butter
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet. Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
3. Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly. Spoon sauce over pork.
CALORIES 226 (25% from fat); FAT 6.4g (sat 2.5g,mono 2.4g,poly 0.5g); IRON 2mg; CHOLESTEROL 92mg; CALCIUM 19mg; CARBOHYDRATE 7.3g; SODIUM 371mg; PROTEIN 32.3g; FIBER 0.2g