Photo: Pork Medallions with Balsamic-Honey Glaze Recipe
Ingredients
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
Directions
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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By uk-foodie
on January 22, 2013
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Really simple and very tasty - I served the meat on a bed of cannelloni beans cooked with garlic, rosemary, and thinly sliced strips of red cabbage and courgette with roasted mushrooms and cauliflower as a side dish. Two little tips - first, marinate the meat in the glaze for half an hour or so before cooking and second, use good balasamic which is aged and viscous otherwise the glaze/marinade is too sharp.
By s1nead_11449611
San Diego, CA
on December 12, 2012
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My family and I LOVED this dish!
After reading the reviews, I adopted some of their suggestions:
I used two Pork Tenderloins and doubled the glaze.
As suggested, I reduced the Balsalmic by half but added about a cup of Brown Sugar!
AWESOME!
I dredged the Medallions in Flour before browning for just a minute on each side.
It did not take more than 10 minutes in the oven.
VERY EASY & VERY ELEGANT! A KEEPER!
By DDatx
Austin, TX
on August 10, 2012
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Been making this one for years, it's a staple in our house, perfect flavor (though my cook time is usually a little longer because I generally have fairly thick medallions.
Read all 78 reviews