Pork Medallions with Balsamic-Honey Glaze

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I made the recipe ahead and used the glaze as a marinade for a few hours before I cooked it, then made an additional batch of the glaze to serve with it...it was delicious, sweet and tender. We will definitely be having this again.

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I recently made this for a party and received great reviews. Everyone wanted the recipe. The medallions were very tender. I browned them on high heat and only cooked them in the oven for 8 minutes. The only comment I have is I expected the glaze to be thicker. Next time, I will reduce the glaze as someone suggested by cooking longer in the oven or reduce on top of the show.

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Wasn't great, but OK. Kids were not impressed.

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love this meal. make it all the time in the firehouse and trust me, there are no harsher critics then the firehouse. quick easy and cheap, all the ingredients for a great meal

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Sauce was too thin and sweet and over shadowed the pork. Sauce might be a possibility over asparagus. Too many great recipes available--would not make this one again.

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I liked this a lot but like everyone said the sauce was way to thin. Also, it might be because of my oven but 8 to 10 mins was WAY to short. It was more like 1/2 an hour but like i said, it was probably because of my oven. Besides that this recipe loooooked really good and tasted excellent.

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I browned the pork on med-high using olive oil until nicely browned on both sides. Removed from pan. Then added the glaze to the pan and reduced until it had thickened. I lowered the heat to simmer and put the medallions back in the pan, and gently reheated for just a minute. No need for the oven. This was simple and excellent.

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Fixed this for supper last night and it was given an 8 out of 10 by my family. Flavors are really nice. I cooked about 15 minutes @ 350, then turned on my broiler for another 3-4 minutes or so on each side. Meat was able to be cut with fork.

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This was very easy and tasty, but the sauce was definitely too thin.

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Best pork tenderloin I'd ever had