Balsamic Pork with Shallots

After our trip to Key West last week, I've had to really cut down on the calories. The foodies that we are, we had to try out all the good restaurants. In addition to all the great food, I think we ate one too many pieces of key lime pie, but it was SO worth it!
I've had this pork tenderloin recipe saved for a while, and it was a cinch to cook. Aubrey said he could eat it every night for supper, so I know he liked it. I accidentally forgot to add the remainder of the salt and pepper to the shallot mixture, but it still tasted just right.

Ingredients:
5 teaspoons olive oil
1 pound pork tenderloin, cut into 1/2 inch slices
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 1/4 cups thinly sliced shallots (about 8)
1 garlic clove, minced
1/2 cup water
2 Tablespoons balsamic vinegar

Directions:
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper. Add pork to pan; cook 3 minutes on each side or until done. Remove from pan and keep warm

Add remaining 4 teaspoons oil to pan; reduce heat to medium. Add shallots to pan. Cook 10 minutes or until tender, stirring occasionally. Add garlic; cook 2 minutes. Stir in 1/2 cup water and vinegar; simmer 6 minutes. Stir in remaining 1/4 teaspoon salt and pepper. Spoon shallot mixture over pork. Serve immediately.

Nutritional info (per serving... 3 ounces pork and 1/4 cup shallot mixture):
260 calories; 9.5g fat; 26.2g protein; 16.9g carbs; 2.6g iron; 365mg sodium; 44mg calcium

Source: Cooking Light