Pork Medallions with Balsamic-Honey Glaze

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I had a small tenderloin, so I cut the pork to about 2 inches and lightly pounded down between plastic wrap. About 3/4 inch in thickness to make like a thick cutlet. I boiled down the sauce to a semi thick reduction. It will thicken more in the oven, so reduce it too much. I served it with white rice with scallions & butter and steamed green beans. Very good and can be done in advance.

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Works great with pork. Beef is good also but pork should be the #1 choice.

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I'd recommend this dish to everyone who's pressed for time, but wants to impress their family/guests with a juicy and fragrant pork.

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This was delicious. Made a sandwich the next day with the leftovers and added a bit of the glaze to mayo. That was delicious too!

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I make this for company all the time and it is a big hit. I've never made it and not been asked for the recipie and it is soooo easy

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I used the marinade on center cut pork chops and broiled them in a grill pan. WOW!

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This recipe was quick and used ingredients readily on hand. The result was very tender and tasty. My reservation is that the vinegar was too dominant, but that might have been my fault because I didn?t use my best quality balsamic vinegar. I think the better quality vinegar would make this a 5-star recipe. I?ll definitely give this recipe another try.

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We really enjoyed this. I didn't realize that I was supposed to get rosemary until it was too late, but we certainly didn't miss it. My meat was not dry at all; if that happens you're probably slicing too thin or cooking too long. I would suggest reducing the sauce a bit, but otherwise this was wonderful.

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This was a great meal, had all the ingredients on hand, very easy and delicious.

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im a firefighter and when its your turn to cook, the last thing you wanna do is end up with not enough food or something that isnt any good. i got nothing but compliments with this recipe and to top it off, its easy! which is always a big plus.