Balsamic Pork with Potato Pierogi | Midwest Living

Balsamic Pork with Potato Pierogi

Balsamic Pork with Potato Pierogi

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  • Makes: 4 servings
  • Start to Finish 30 mins

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A simple balsamic reduction dresses up pork tenderloin and frozen pierogi (stuffed Polish noodle dumplings).


  • 1 16.9 - ounce package frozen potato-and-onion-filled pierogi (potato dumplings)
  • 12 ounces green and/or wax beans, trimmed (3 cups)
  • 1 1 - pound pork tenderloin
  • Salt and ground black pepper
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 teaspoons chopped fresh rosemary (optional)


  1. Cook pierogies and beans in boiling water according to pierogi package directions. Drain pierogi and beans. Set aside; keep warm.
  2. 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.
  3. 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.

Nutrition Facts

(Balsamic Pork with Potato Pierogi)

Servings Per Recipe 4, cal. (kcal) 419, calcium (mg) 61, vit. A (IU) 680, pro. (g) 30, iron (mg) 4, carb. (g) 47, vit. C (mg) 22, Fat, total (g) 11, Thiamin (mg) 1, Folate (µg) 32, Cobalamin (Vit. B12) (µg) 1, fiber (g) 4, sodium (mg) 636, sugar (g) 9, Potassium (mg) 654, Riboflavin (mg) 1, chol. (mg) 79, Niacin (mg) 8, sat. fat (g) 2, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 1

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