Balsamic Pork and Dumplings

(from mrsbecky07)  This is super easy, and its so tasty!! It makes a great meal for a weeknight, but it also tastes special enough to make for company.    From Better Homes and Garden, October 2008


  • 1 16.9 oz pkackage frozen potato-and-onion filled pierogi (potato dumplings.)  We used Mrs. T’s mini-pierogies. 
  • 12 oz green and/or wax beans, trimmed
  • 1 lb pork tenderloin
  • 2 tbsp olive oil
  • 1/2 cup balsamic vinegar
  • 2 tsp chopped fresh rosemary (optional)
  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 (do not overcook or the pork dries out.) 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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