Balsamic Pork Tenderloin

Diva Entertains Balsamic Pork Tenderloin

This dish comes together in minutes, yet is elegant enough to serve to company. The rich, mahogany color of the sauced pork looks terrific when served on a bed of white rice.

The keys to success are: 1) Cut the pork into 1/4″ medallions so they cook very fast.  Two minutes or so per side and they will be done.  Try not to over cook – they are simply delicious and tender when cooked correctly. 2) For the most flavor, the sauce needs to be reduced to a syrup-like consistency.  At that point return the medallions to the pan and coat each side with the sauce (which at this point is almost a glaze) prior to serving.

I always try to quote the source of the original recipe but, alas, I don’t have a clue where this recipe came from:)

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