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Balsamic Pork with Potato Pierogi
- Makes: 4 servings
- Start to Finish
A simple balsamic reduction dresses up pork tenderloin and frozen pierogi (stuffed Polish noodle dumplings).
frozen potato-and-onion-filled pierogi (potato dumplings)
green and/or wax beans, trimmed (3 cups)
Salt and ground black pepper
chopped fresh rosemary (optional)
Cook pierogies and beans in boiling water according to pierogi package directions. Drain pierogi and beans. Set aside; keep warm.
Meanwhile, slice pork into 1/2-inch thick medallions. Gently pound 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. Set aside; keep warm.
Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. To serve, drizzle balsamic reduction over pork, pierogi, and beans; garnish with rosemary.
(Balsamic Pork with Potato Pierogi)
Servings Per Recipe 4, vit. A (IU) 680, Potassium (mg) 654, Fat, total (g) 11, carb. (g) 47, sodium (mg) 636, Thiamin (mg) 1, Cobalamin (Vit. B12) (µg) 1, pro. (g) 30, cal. (kcal) 419, vit. C (mg) 22, Folate (µg) 32, fiber (g) 4, iron (mg) 4, calcium (mg) 61, sugar (g) 9, Riboflavin (mg) 1, Monounsaturated fat (g) 6, Niacin (mg) 8, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 79, sat. fat (g) 2