The Flavor (and Flavonoids) of Shallots
Try these small, onion-like vegetables in dressings, stir-fries, and our delicious pork tenderloin recipe.
It may resemble an onion -- and make your eyes tear like one -- but the
shallot is a vegetable all its own. This bulbous member of the onion family is
sweeter and more subtle in flavor than its pungent cousin and resembles garlic
with multiple cloves when the outer skin is removed. Varying in color from
copper to gray, there are two main types of shallots: Jersey or “false”
shallots, which are larger and have a strong flavor, and “true” shallots, which
are smaller and milder tasting. Thought to have originated in China around 2000
B.C., shallots have long been a staple in Mediterranean, French, American, and
Flemish cuisine. They are often used in salad dressings, stir-fries, and sauces
to add flavor and are low in calories and fat-free. They also contain
flavonoids, a type of antioxidant found in fruits and vegetables that helps
protect the body and may reduce the risk of developing cancer, heart disease,
and diabetes. (Garlic, leeks, and onions also have great cancer-fighting
nutrients, by the way.) Plus, one tablespoon of chopped shallots is high in
potassium, vitamin A, and folate.
Pork Tenderloin with Shallot Sauce
Makes 6 servings
2 pork tenderloins
(about 1.5 lb total)
1 tsp olive oil
salt and pepper
Sauce (makes about 2/3 cup)
1 tsp olive oil
2 tsp unsalted butter
4 large shallots (about 1½ cups), sliced
½ cup dry red wine
1 cup chicken stock
1–2 tsp minced garlic
1 tbsp tomato paste
1 tsp dried rosemary or 1 tbsp finely chopped fresh rosemary
For the sauce:
Melt olive oil and butter in heavy skillet over low heat.
Add shallots, stirring until softened and starting to caramelize, about 8
Add wine and reduce over moderately high heat to ¼ cup.
Add chicken stock and reduce to half.
Stir in garlic, tomato paste, and rosemary and cook for 1 minute.
Season with salt and pepper.
For the meat:
Preheat oven to 500°F.
Rub pork tenderloins lightly with olive oil and sprinkle with salt and
Heat cast iron skillet over medium heat; coat pan with cooking spray.
Add pork to pan and brown on all sides, then place pan in oven and bake until
meat thermometer reaches 155° and meat is slightly pink.
Tent pork with aluminum foil and let stand 5–10 minutes. Slice and serve with
Per serving: 197 calories, 25 g protein, 8 g carbohydrate, 5.3 g fat (1.8 g
saturated fat), 77 mg cholesterol, 0.5 g fiber, 150 mg sodium. Calories from