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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

Showing 51-60 of 78

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  • on February 02, 2006

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    I found this very quick, and whole family loved it. I made a little extra sauce and when I put the pork in the oven, I deglazed with a bit of white wine, added the sauce and served with the pork.

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  • on January 26, 2006

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    this sounds so yummy!!! can't wait to try it out on my family!!!!

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  • on January 24, 2006

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    This was easy and super-delicious. The pork was extremely moist and tender. I'm going to have the leftovers on a salad today! I deglazed the pan with a little chicken stock, which I let boil down a little bit before pouring over the medallions, and then adding the glaze. I served it with egg noodles and poured extra glaze over the noodles.

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  • on January 19, 2006

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    A wonderful dish. Very flavorful. I used boneless pork chops and just cut them in half. It was wonderful. My 9 year old asked for seconds!

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  • on January 18, 2006

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    Quite tasty and the pork is tender and flavourful. Quick and easy too.

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  • on January 17, 2006

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    Loved it! Extremely tender & the balsamic-honey glaze was loaded with flavor. Hard to believe such a great dish was so easy & quick to make. My family loved it. Will definitely make this one again & again.

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  • on January 10, 2006

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    So easy and flavorful! Served the pork medallions with the scallion couscous, great combo. I will make this recipe again. Thanks!

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  • on January 02, 2006

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    Not bad, but the sauce needs to thicken. I recommend pulling the pork after about 8 minutes, then setting aside to rest while the sauce thickens over low heat on stove top. Then, slice loin and top with sauce.

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  • on October 22, 2005

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    This was the best pork dish my family has ever had. All the ingredients were on hand, it was easy to make, and the flavor was out of this world! I also reduced the sauce, but had no problems with the meat drying out.

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  • on October 05, 2005

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    This was a great recipe and really quick. I do have two suggestions. 1. The glaze that I made was really thin and didn't taste quite finished, so after I removed the pork, I reduced the sauce down. Made a huge difference! 2. If you make the cutlets a little thicker than called for (around 1.5 inches and use a meat thermometer to cook to 140 degrees the meat won't be dry.

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