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Ready in less than 30 minutes, this savory recipe combines easy to find ingredients for a complete meal to satisfy the hungriest members of your family. Frozen potato-and-onion filled pierogi make an easy and tasty side dish for succulent pork tenderloin glazed with balsamic vinegar and fresh rosemary. Fresh yellow and green beans complete the meal adding delicious fresh taste and beautiful color to your plate.
Ingredients
- 1 16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
- 12 oz. green and/or wax beans, trimmed (3 cups)
- 1 1 lb. pork tenderloin
- 2 Tbsp. olive oil
- 1/2 cup balsamic vinegar
- 2 tsp. chopped fresh rosemary (optional)
Directions
- 1Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.
- 2Meanwhile, 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.
- 3Drain 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.
Recipe Source
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Browse Recipe
- Main Ingredient: pork
- Category: main dish, meats
- Specialty Collections: 8 or fewer ingredients, 30 minutes or less
- Cuisine: american
- Source: Better Homes and Gardens
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20 USER REVIEWS
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I used rice instead of pirogi with this tonight. Very tasty on fluffy rice. I use balsamic vinegar a lot, but I tamed the taste a bit by watering it down and adding a little sugar. Yummy.
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Very simply, very few ingredients and very good. Excellent after a busy workday.
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Looks good plus easy, trying the recipe Sat.
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Your all retarded.
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For those ones that do not eat Pork.. Substitute the pork with chicken or turkey...ummmmmm Goood!
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