Pork Medallions w/ Balsamic Shallot Sauce

1 (1 lb.) pork tenderloin, trimmed
1/2 tsp. salt
1/2 tsp. dried thyme
1/8 tsp. black pepper
1/8 tsp. ground allspice
cooking spray
1/4 C. finely chopped shallots
1 tsp. butter
1 Tbsp. brown sugar
3 Tbsp. 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 using a meat mallet.  Combine salt, pepper and allspice; run over both side of pork.

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add port 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 minute, stirring occasionally.  Add brown sugar and vinegar to pan; cook 30 seconds or until sugar melts, stirring constantly.  Spoon sauce over port

Serving Size: 2 medallions, Cal 226, Fat 6.4g, Protein, 32.2g, Carb 7.3g,