Recipe courtesy of Sara Moulton

Pork Medallions with Balsamic-Honey Glaze

Name: Pork Medallions with Balsamic-Honey Glaze
Prep time: P0Y0M0DT0H8M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 4 cloves garlic, finely chopped; 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish; 1/2 cup balsamic vinegar; 3 tablespoons honey; 2 tablespoons olive oil; 1 tablespoons Dijon mustard; Salt and freshly ground black pepper; 1 3/4 to 2 pounds pork tenderloin; Canola oil, for searing

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Level: Easy
Total: 20 min

Prep: 8 min
Cook: 12 min

Yield: 4 to 6 servings

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Ingredients

For the balsamic-honey glaze:

4 cloves garlic, finely chopped

1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish

1/2 cup balsamic vinegar

3 tablespoons honey

2 tablespoons olive oil

1 tablespoons Dijon mustard

Salt and freshly ground black pepper

For the pork:

1 3/4 to 2 pounds pork tenderloin

Canola oil, for searing

Directions

Preheat the oven to 350 degrees F.
Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
Pour the glaze over the slices and turn them to coat.
Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.