Pork Medallions with Balsamic-Honey Glaze

Total Time:
20 min
8 min
12 min

4 to 6 servings

  • For the balsamic-honey glaze:
  • 4 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoons Dijon mustard
  • Salt and freshly ground black pepper
  • For the pork:
  • 1 3/4 to 2 pounds pork tenderloin
  • Canola oil, for searing
  • Preheat the oven to 350 degrees F.

  • Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.

  • For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.

  • Pour the glaze over the slices and turn them to coat.

  • Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.

  • To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

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    Pork Medallions

    Recipe courtesy of Trisha Yearwood