Pork Medallions With Balsamic-Honey Glaze

Recipe by Chef #1223402
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READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • For the balsamic-honey glaze
  • 4
    garlic cloves, finely chopped
  • 1
    tablespoon chopped fresh rosemary, plus rosemary branches for garnish
  • 12
    cup balsamic vinegar
  • 3
    tablespoons honey
  • 2
    tablespoons olive oil
  • 1
    tablespoon Dijon mustard
  • salt & freshly ground black pepper
  • For the pork
  • 1 34 - 2
    lbs pork tenderloin
  • canola oil, for searing
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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.
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