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Pork Medallions with Balsamic-Honey Glaze Recipe

Pork Medallions with Balsamic-Honey Glaze

Recipe courtesy Amanda Cushman

Show: Sara's SecretsEpisode: Dinner in Twenty Minutes

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

Showing 1-10 of 75

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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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  • on September 23, 2009

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    I drained off the glaze after roasting and reduced it in a skillet until syrupy for a nice presentation. My family all had seconds.

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  • on March 27, 2009

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    We loved this! Easy and flavorful. Don't bother marinating and cooking the pork loin whole. I followed the recipe as it is written and our medallions were very tender and juicy. Just be careful not to cook too long... This is a great dish for larger groups, too: easy to prepare ahead and to cook in large portions. I can't wait to have it again.

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  • on December 19, 2008

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    I tried it with chops instead of the pork loin. The meat did absorb some of the flavor of the "glaze." I was expecting the glaze to be much thinker, this was more of a marinade. Maybe doing it as a reduction on the stove top by about a 1/2 to a 1/3 will make it thicker.

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