sunday suppers- balsamic pork and pierogies

Oh hi.  To go along with the really crazy week I had, I made a repeat sunday suppers. The first time I posted it was here.  I didn’t have any pictures to accompany the recipe. I also didn’t type out the recipe, I just showed a picture of the recipe and how it appeared in my little cookbook of a collection of family recipes.   So I decided to do it right this time.  I do make this recipe often because like I seem to say a lot-it’s super simple and easy to make. I wasn’t sure where my mom got the recipe.  It was cut out from a magazine.  After a quick search on the internet and pinterest, I found the recipe came from Better Homes and Gardens.  It’s called balsamic pork and dumplings.  Around my neck of the woods it’s called balsamic pork and pierogies.  Aka potato dumplings.  If I said potato dumplings around here people would look at me like I’m nuts and have no idea what I meant.  Pierogies are what we say and they are a very well known staple.  They are even a part of our MLB baseball team.  The Pirate Pierogies have a race at the end of the 5th inning at every home baseball game.  My spellcheck doesn’t even know what a pierogie is.  It keeps telling me I’m wrong.  But then again, spellcheck doesn’t believe that bestest is a word.  And that is just wrong.

Slicing and flattening the pork is the most time consuming part of the recipe and it only takes a few minutes.

I like to add everything to a platter or large baking dish instead of individual plates.

Balsamic pork and pierogies
2 16.9oz pkgs frozen potato and onion pierogies
12oz green beans fresh or frozen
1lb pork tenderloin
2 Tbl olive oil
1/2 cup balsamic vinegar
1. Cook pierogies and beans according to pkg directions. Drain and place on platter.
2. Slice pork in 1/2 inch medallions. Flatten to 1/4 inch thickness and season with salt and pepper. Heat oil in large skillet over medium heat. Add pork and cook 2-3 minutes on each side or until no pink remains. Transfer to platter.
3. Drain oil from skillet. Add balsamic vinegar and cook uncovered 1 minute or until reduced by half. Drizzle over platter of pork, pierogies, and beans.
Recipe from Better Homes and Gardens

Dinner is served!