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




  • 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; 11 g total fat; 79 mg cholesterol; 636 mg sodium. 47 g carbohydrates; 30 g protein;