Balsamic Pork, Pierogies and Beans!

Do you have 30 minutes tonight?  If so, I highly recommend this one plate pleaser!  This meal is the perfect combination of all things yummy – pork, green bean, pierogies and a sumptuous balsamic vinegar glaze.

Ingredients:

• 1 - 16.9 ounce package of frozen Potato and Onion Pierogies
• 12 ounces of Green and/or Wax beans (about 3 Cups)
• 1 - 1 Pound Pork Tenderloin
• 2 Tablespoons Olive Oil
• ½ Cup Balsamic Vinegar
• 2 Teaspoons chopped, fresh Rosemary

Source: Better Homes and Gardens

Preparation:

To begin, slice the Pork into ½ inch thick medallions.  Gently flatten the Pork slices by hand to ¼ inch thickness.  Lightly sprinkle each medallion with Salt and Pepper. 

 Next bring a large pot of water to boil.  Cook the Pierogies and Beans according to the package directions.   

While the Pierogies and Beans are cooking, heat the Olive Oil in a large skillet over medium heat.  Add the Pork medallions and cook them 2-3 mintues per side.  They should be browned on both sides and be sure that no pink remains.

Once the Pierogies and Beans are done, drain and divide them among serving plates.  Nestle the Pork medallions atop the Beans and Pierogies.

Now it’s time for the Balsamic Vinegar.  Drain the fat from your hot skillet and then add the Vinegar, making sure to scrape up any browned bits.  Cook until reduced by ½, about 1-2 minutes.  Drizzle the Balsamic reduction over each plate of Pork, Pierogies and Beans and add the Rosemary as the finishing touch.

How can it get any better than that? 6 basic ingredients transform into a scrumptious and well-balanced meal, perfect for a busy weeknight, but also elegant enough for special occasions.

Because the crispiness of the Green Beans is one of the delightful things about this meal, I wouldn't necessarily advise freezing this.  The recipe above serves 4 and I doubt you'll have any issues with left overs!

Just in case you're still unsure check out this close-up...