Pork Medallions with Balsamic Shallot Sauce

1 (1-lb) pork tenderloin, trimmed
1/2 t. salt
1/2 t. dried thyme
1/8 t. black pepper
1/8 t. ground allspice
olive oil
1/4 C. finely chopped shallots
1 t. butter
1 T. brown sugar
3 T. balsamic vinegar

Cut tenderloin crosswise into 8 pieces.  Place each piece between 2 sheets of heavy duty plastic wrap; pound each piece to 1/2-inch thickness.  Combine salt, thyme, pepper, and allspice; rub over both sides of pork.

Heat a large skillet over medium-high heat.  Lightly coat with olive oil.  Add pork to pan, and cook for 2 minutes on each side or until done.  Remove pork from pan; keep warm.

Reduce heat to medium.  Add shallots and butter to pan; cook 2 minutes, stirring occasionally.  Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly.  Spoon sauce over pork (about 1 T. per medallion).

Calories 226; Fat 6.4g; Protein 32.3g; Carb 7.3g; Sodium 371mg