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

Source: Midwest Living


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

419 calories; fat 11g; cholesterol 79mg; saturated fat 2g; carbohydrates 47g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 9g; protein 30g; vitamin a 680.3IU; vitamin c 22.4mg; thiamin 1.3mg; riboflavin 0.6mg; niacin equivalents 8.3mg; vitamin b6 1mg; folate 32.3mcg; vitamin b12 0.6mcg; sodium 636mg; potassium 654mg; calcium 60.6mg; iron 3.6mg.