Tuesday, July 20, 2010
Balsamic Pork and Dumplings
1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups)
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary (optional)
1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
2. Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.
3. Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4.
Calories 419, Total Fat (g) 11, Saturated Fat (g) 2, Monounsaturated Fat (g) 6, Polyunsaturated Fat (g) 1, Cholesterol (mg) 79, Sodium (mg) 636, Carbohydrate (g) 47, Total Sugar (g) 9, Fiber (g) 4, Protein (g) 30, Vitamin A (DV%) 0, Vitamin C (DV%) 38, Calcium (DV%) 6, Iron (DV%) 20, Percent Daily Values are based on a 2,000 calorie diet