Pork Medallions with Balsamic-Shallot Sauce

1lb. pork tenderloin, trimmed
1/2 tsp. salt
1/2 tsp. thyme
1/8 tsp. allspice
1/4 cup finely chopped shallots
1 tsp. margarine
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 using a meat mallet or small,
heavy skillet. Combine salt, thyme, and allspice; rub over both sides of pork.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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 margarine 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.

4 servings