Pork Medallions in a Balsamic Reduction

     I made this pork with pork chops instead of a pork loin, cut into pieces.  The balsamic vinegar reduction had a great flavor when the Dijon, shallots, and garlic were added into it.  The vinegar thickened up, had a slightly sweet taste, and was flavored with the herbs.  It was great over wild rice.

Pork Medallions in a Balsamic Reduction (adapted from Cooking Light)

2 T. olive oil, divided
1 shallot, minced
2 garlic cloves, minced
1 c. balsamic vinegar
2 t. sugar
1 t. fresh rosemary, chopped
1 t. parsley, chopped
1 t. black pepper
1 t. Dijon mustard
4 pork chops, cut into 4 pieces each
1 t. salt
2 green onions, chopped

1.  Heat the oil in a small sauce pan over medium heat.  Add in the shallots and garlic.  Cook for 2 minutes.  Add in the vinegar, sugar, rosemary, parsley, Dijon, and black pepper.  Cook until it is reduced to half a cup.

2.  Heat the remaining oil in a large skillet over medium high heat.  Sprinkle the pork with salt and put in the pan.  Cook for 2-4 minutes on each side. 

3.  Add the balsamic reduction to the pan and cook for 2 minutes.  Sprinkle with green onions and serve over rice.

 

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