5 points<\/p>\n
Yield:\u00a0 4 servings (serving size: 2 medallions and about 1 tablespoon sauce)<\/p>\n
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
Cooking spray
1\/4 cup finely chopped shallots
1 teaspoon butter
1 tablespoon brown sugar
3 tablespoons balsamic vinegar<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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<\/p>\n","protected":false},"excerpt":{"rendered":"
5 points Yield:\u00a0 4 servings (serving size: 2 medallions and about 1 tablespoon sauce) 1 (1-pound) pork tenderloin, trimmed1\/2 teaspoon salt1\/2 teaspoon dried thyme1\/8 teaspoon black pepper1\/8 teaspoon ground allspiceCooking spray1\/4 cup finely chopped shallots1 teaspoon butter1 tablespoon brown sugar3 tablespoons balsamic vinegar 1. Cut tenderloin crosswise into 8 pieces. Place each piece between 2 … <\/p>\n