Pork Medallions With Balsamic Shallot Sauce - cooking recipe

Ingredients

1 (1 lb) pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon black pepper
1/8 teaspoon ground allspice
cooking spray
1/4 cup finely chopped shallot
1 teaspoon butter
1 tablespoon brown sugar
3 tablespoons balsamic vinegar

Preparation

Cut tenderloin crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small, heavy skillet.
Combine salt, thyme, pepper, and allspice; rub over both sides of pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add pork to pan, and cook for 2 minutes on each side or until done. Remove pork from pan; keep warm.
Reduce heat to medium. Add shallots and butter to pan; cook 2 minutes, stirring occasionally. Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly.
Spoon sauce over pork.