Recipe courtesy of Sara Moulton

Pork Medallions with Balsamic-Honey Glaze

  • Level: Easy
  • Total: 20 min
  • Prep: 8 min
  • Cook: 12 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Pour the glaze over the slices and turn them to coat.
  5. 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.
  6. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

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