Pork Medallions With Balsamic-Shallot Sauce

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1 (1-pound) pork tenderloin, trimmed

1/2 teaspoon salt

1/2 teaspoon dried thyme

1/8 teaspoon black pepper

1/8 teaspoon ground allspice

Cooking spray

1/4 cup finely chopped shallots

1 teaspoon butter

1 tablespoon brown sugar

3 tablespoons balsamic vinegar

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