Balsamic Pork and Dumpling Recipe

I got this recipe from Better Homes and Gardens. It is a really quick and easy recipe. If you do not want to use the frozen peroigies with the meal then I would substitute with new potatoes, or my cunaflings recipe that is always yummy...but a little bit more time consuming.

16.9-oz. pkg. frozen potato-and-onion-filled pierogi (potato dumplings)
12 oz. green and/or wax beans, trimmed (3 cups
1 1 lb. pork tenderloin
2 Tbsp. olive oil
1/2 cup balsamic vinegar
2 tsp. chopped fresh rosemary

Cook pierogi and beans in boiling water according to package directions. Drain pierogi and beans; divide among serving plates.

Meanwhile, slice pork into 1/2-inch thick medallions. Gently flatten pork slices by hand to 1/4-inch thickness; lightly sprinkle with salt and black pepper. Heat oil in large skillet over medium heat. Add pork. Cook 2 to 3 minutes on each side or until no pink remains. Transfer to serving plates with pierogi and beans.

Drain fat from skillet. Add balsamic vinegar to hot skillet. Cook, uncovered, 1 minute or until reduced by half. Drizzle over pork, pierogi, and beans. Sprinkle with chopped rosemary. Serves 4