Peppered Pork Medallions in Tangy Mushroom Sauce

I'm a big fan of pork tenderloin. When cut into medallions, pork cooks super quick, which is perfect for a weeknight dinner. I love the tanginess the balsamic vinegar adds to this recipe, and the sauce thickens nicely to resemble a creamy gravy. The only change I would make to this is substituting fresh thyme for the dried thyme. I didn't think the dried "thyme" had enough "time" to soften up.

Ingredients:
1 pork tenderloin (about 1 pound), cut into 1/2-inch thick slices
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
2 teaspoons canola or olive oil
3/4 cup reduced-sodium chicken broth
2 Tablespoons all-purpose flour
1 Tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
1 (8-ounce) package mushrooms, sliced

Directions:
Sprinkle both sides of pork slices with pepper and salt. In a 10-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 3 to 5 minutes, turning once, until browned.

Meanwhile, in a small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes or until pork is no longer pink in center and mushrooms are tender, stirring occasionally.
Makes 4 servings.

Nutritional Info (per serving): 200 calories; 7g fat; 70mg cholesterol; 310mg sodium; 5g carbs; 28g protein

Source: Eat Better America