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Pork Medallions with Balsamic-Honey Glaze Recipe

Pork Medallions with Balsamic-Honey Glaze

Recipe courtesy Amanda Cushman

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (78)

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Average Rating:

Total Reviews: 78

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  • 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.

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  • 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!

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  • 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.

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  • on March 25, 2012

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    If you like balsamic you will love this dish!

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  • on January 31, 2012

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    I love the flavor and it is very easy. I agree with the reviews that it is too vinegary. Next time I would cut the vinegar in 1/2 and add water. AND I would cook the sauce down some before I poured it over the chicken. It does NOT thicken at all. I prefer my sauce to be just a touch on the thickened side... not much. I want it to stick to the chicken!!! This is still VERY good... YUM YUM!!!

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  • on September 21, 2011

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    Thought the sauce was quite vinegary, 1/2 a cup seems a bit much.Will try & use less next time

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  • on May 01, 2011

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    very easy to make and my two little girls and my big girls loved it a well. served with steamed rice and swiss chard

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  • on March 21, 2011

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    I coated the pork lightly in flour before frying, but did every thing else as directed, and it turned wonderful. Its a must try and very easy.

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  • on May 26, 2010

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    I'm cooking for my Mom & Dad, so I need to be quick at their house. I blended together all the glaze ingredients. Seared the pork on the stove top - placed them in the crock pot - poured the glaze mix over the pork. Set the crock pot on 6 hours (that is about the time they would be eating and left.

    They called me after eating and RAVED about the meal - they would have liked a little more glaze, as they were spoon fighting while scraping the pot.

    They rated it a 5 star....will be making it for my family tonight!

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  • on March 08, 2010

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    my finacee and I decided to try this recipe and it was absolutely amazing!!!! had my family try it and now i have to make it again this week!

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