Whip up a simple yet flavorful meal of pork tenderloin topped with a balsamic reduction infused with fresh rosemary, garlic, and shallots.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced shallots
• 1 garlic clove, minced
• 1 cup balsamic vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon Dijon mustard
• Cooking spray
• 1 (1-pound) pork tenderloin, cut into 12 slices
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a small saucepan over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add vinegar and next 3 ingredients; cook until reduced to 1/2 cup.
2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan; cook 2 minutes on each side. Add balsamic reduction; cook 1 minute, turning pork to coat.

Serve with Grilled Peaches

• Heat a grill pan over medium-high heat.
• Coat pan with cooking spray.
• Add 4 peach halves to pan; cook 2 minutes on each side.
• Cut each half into 3 wedges.

Serve with Wild Rice Salad

• Cook 1 cup fast-cooking white and wild rice per directions, omitting seasoning.
• Stir in 1/4 cup chopped green onions, 2 tablespoons chopped dried cherries, and 2 tablespoons chopped pecans.