Pork Tenderloin and Dumplings with Rich Balsamic Sauce

Directions

1. Prepare the Pierogi according to package directions, drain and set aside, covered, to keep warm.
2. Slice the pork into 1/2-inch thick medallions and then flatten to a 1/4-inch thickness with a mallet. Sprinkle each medallion with salt and pepper.
3. In a large sauté pan, heat the oil until hot but not smoking and fry the pork for 3 minutes on each side.
4. Place the Pierogi on a serving platter and then add the tenderloin on top.
5. Pour the fat out of the pan and then return the pan to the heat. Pour in the balsamic vinegar and cook for 1 minute while scraping up any bits from the bottom of the pan.
6. Pour the sauce over the pork and Pierogi, and serve immediately.