Categories: Pork- Main Dish

Ingredients

• 1 16.9 oz. pkg. potato-and-onion-filled pierogi (potato dumplings)
• 12 oz. green and/or wax beans, trimmed (3 cups)
• 1 lb. pork tenderloin
• 2 Tbsp. olive oil
• 1/2 cup balsamic vinegar
• 2 tsp. chopped fresh rosemary (optional)

Directions

1. Cook pierogi and beans in boiling water according to pierogi package directions. Drain pierogi and beans, divide among serving plates.

2. Meanwhile, slice pork in 1/2 inch 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.

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