With Caramelized Shallots and Rosemary Sauce
2-3 lb pork tenderloin, sliced ½” thick
1/3 c + 4 Tbsp. olive oil
6-8 shallots, peeled, whole
3 Tbsp. xylitol
2 Tbsp. + 1 tsp. balsamic vinegar
Sea salt
Pepper
1/2 c water
2 tsp. dijon mustard
1 Tbsp. rosemary, fresh
Caramelize the shallots
In saute pan, heat 3 Tbsp olive oil on medium heat. Add shallots and xylitol, tossing to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add 2 Tbsp vinegar, salt, and pepper, and toss well. Cook until nicely browned, but not mushy. Set aside to cool.
Make rosemary sauce
In food processor, blend cooled shallots, salt, pepper, mustard, rosemary, and 1 tsp balsamic vinegar until smooth. Add 1/3 c olive oil and mix until fully integrated.
Pan-roast the medallions
In saute pan, heat 1 Tbsp olive oil on medium-high. Add medallions and cook each side 3-4 minutes, aiming for a beautiful brown surface. Remove from pan and cover.
Plate the meal
Place 2-3 medallions on plate and top with rosemary sauce.