Pork Medallions with Balsamic-Honey Glaze

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Okay, first of all, I agree with all of the comments made by most of the people here. The sauce is runny. The meat didn't absorb any of the flavor of the sauce. The pork was dry. However, this recipe is not a lost cause. So here are my recommendations for making this a 5 star dish. First, don't cut the meat into medallions until you are ready to serve it. Marinate the whole piece of meat in the sauce for at least an hour before cooking, or overnite in the fridge. Then, either roast the whole piece in the oven, or better yet do it on the grill. If doing it on the grill, heat your grill to high heat, place the pork on the grill turning to to sear it on all sides, then reduce the heat to low for about 20 minutes, give or take a few minutes. You can use a thermometer to check it. You will have to be careful to watch it so the honey in the glaze doesn't burn. Then, take it off the grill, cover it with foil and let it rest for about 15 minutes for the juices to draw back into the meat and slice it into nice medallions. If doing it in the oven, sear the whole piece of meat as directed in the recipe and then put it in the oven to finish it, without adding the sauce. In the meantime, for both cooking options, grill or oven, reduce the sauce in a saucepan on the stove to get a thicker consistency. Drizzle over the sliced medallions and serve.

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Really bad............waited to make this for Easter Dinner, so dissapointing. I did reduce the sauce and it made it more vinigary(sour and take you breath away pungent Terrible and I love to cook and have nice, easy food. Why are there so many good reviews? Take it from a good cook..........don't even waste your time!

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I made this for the first time last night. It was quick and easy and had such a wonderful flavor. I made a double batch of the glaze and marinated my pork for about 3 hours. I used a thicker cut of chop as that is what we like and followed the recipe. The pork was tender and full of flavor.I follwed everyone's advice and finished the glaze on the stove. It was thick and delicious. This one has earned a spot in my 10 go to meals.

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A agree with other reviewers that the sauce needs to be either reduced or thickened with a bit of cornstarch. Another dinner party variation I've used is to keep the tenderloin whole, sear it, then glaze and roast it in the oven while the sides are prepared. This is one of those recipes that's easy to throw together at the last minute with ingredients I always have on hand.

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Served this for holiday dinner - everyone loved it - no leftovers! I added a little extra rosemary, reduced the sauce in a pan, made this in a large skillet on my stovetop, and otherwise used measurements listed. Meat was moist and delicious - I was careful not to overcook.

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This is one of our favorite dinners! It also makes a very nice meal to take to a new mom (or anyone else. I would rate it with 5 stars, but the glaze is very runny. If you want a thicker glaze (like what is shown in the photo, you have to reduce it it a sauce pan on the stove.

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This was great. Very tender and very flavorful.

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this was quick easy an yummy my 22month old LOVED it an so did my husband. definitly a keeper!

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I love this recipe. It's one of the few that says it's done in little time and it's right! It's my go-to recipe a lot - potlucks, dinner for friends, etc. I've given out this recipe probably a dozen times if not more. I use dried rosemary most of the time too.

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Excellent flavor and my entire family loved it!