Post by Debbie on Jun 15, 2012 2:01:47 GMT -5
1 16.9-oz. package frozen potato-and-onion-filled pierogi (potato dumplings)
12 ounces green
1 pound pork tenderloin
2 tablespoons olive oil
1/2 cup balsamic vinegar
Cook pierogi and beans in boiling water according to package directions.
Drain pierogi and beans; divide among serving plates.
Meanwhile, slice pork into 1/2-inch thick medallions.
Gently flatten pork 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.
Transfer to serving plates with pierogi and beans.
Drain fat from skillet.
Add balsamic vinegar to hot skillet.
Cook, uncovered, 1 minute or until reduced by half.
Drizzle over pork, pierogi, and beans.
12 ounces green
1 pound pork tenderloin
2 tablespoons olive oil
1/2 cup balsamic vinegar
Cook pierogi and beans in boiling water according to package directions.
Drain pierogi and beans; divide among serving plates.
Meanwhile, slice pork into 1/2-inch thick medallions.
Gently flatten pork 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.
Transfer to serving plates with pierogi and beans.
Drain fat from skillet.
Add balsamic vinegar to hot skillet.
Cook, uncovered, 1 minute or until reduced by half.
Drizzle over pork, pierogi, and beans.