Adapted (basically I omitted the salt) from Cooking Light, March 2009. Serve with white rice or egg noodles.
5 teaspoons olive oil, divided 1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 1/2-inch-thick slices 1/2 teaspoon freshly ground black pepper, divided 2 1/4 cups thinly sliced shallots (about 8) 1 garlic clove, minced 1/2 cup water 2 tablespoons balsamic vinegar
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 teaspoon pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan and keep warm.
2. Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan; cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining black pepper. Spoon shallot mixture over pork. Serve immediately. Makes 4 servings.