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- 1 16.9ounce packagefrozen potato-and-onion-filled pierogi (potato dumplings)
- 12 ounces green and/or wax beans, trimmed (3 cups)
- 1 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 2 teaspoons chopped fresh rosemary (optional)
1. Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
2. 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.
3. 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. Sprinkle with chopped rosemary. Serves 4.
- Servings Per Recipe 4,
- cal. (kcal) 419,
- Fat, total (g) 11,
- chol. (mg) 79,
- sat. fat (g) 2,
- carb. (g) 47,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 9,
- pro. (g) 30,
- vit. A (IU) 680,
- vit. C (mg) 22,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 636,
- Potassium (mg) 654,
- calcium (mg) 61,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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