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Balsamic Pork and Dumplings

Makes: 4 servings
Start to Finish 30 mins
Balsamic Pork and Dumplings
Ingredients
  • 1 16.9 ounce package  frozen potato-and-onion-filled pierogi (potato dumplings)
  • 12  ounces  green and/or wax beans, trimmed (3 cups)
  • 1 1  pound  pork tenderloin
  •  Salt and ground black pepper
  • 2  tablespoons  olive oil
  • 1/2  cup  balsamic vinegar
  • 2  teaspoons  chopped fresh rosemary (optional)
Directions

1. Cook pierogies and beans in boiling water according to pierogi package directions. Drain pierogi and beans. Set aside; keep warm.

2. 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.

3. 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 (Balsamic Pork and Dumplings)
  • 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 (g) 32,
  • Cobalamin (Vit. B12) (g) 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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