Pork Medallions with Balsamic-Honey Glaze
May 4, 2006 by Andrea 
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Filed under Pork
This is another dish that is elegant enough to serve guests, yet is easy and quick enough for a weeknight meal. The glaze adds some incredible flavor with the balsamic vinegar, honey, and rosemary. Use slightly less honey with an older, sweeter balsamic vinegar, and slightly more with a younger balsamic vinegar. If you really like the glaze, make some extra so that you can spoon it over Garlic Mashed Potatoes. You can buy a whole loin and slice it into 1-inch medallions, which I do and then freeze the extras, or you can purchase just four medallions for a small dinner.
I say that this one counts as a kid pleaser because my toddler kept asking for more during Sunday dinner!
Equipment
large nonstick pan
shallow baking dish
small mixing bowl
meat thermometer (optional)
Ingredients
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, to taste
freshly ground black pepper, to taste
PORK
1 3/4 to 2 pounds pork tenderloin, sliced into 1-inch medallions
Canola oil, for searing
Preparation
1. Preheat the oven to 350° F.
2. Glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, salt, and pepper, and stir to combine.
3. Pork: 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 a single 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 a single layer to a shallow baking dish.
4. Pour the glaze over the slices and turn them to coat. If you want to use a thermometer, insert one into the center medallion. (I don’t use the thermometer.)
5. Roast for 8 to 10 minutes, or until the thermometer reaches 140° F. 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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Source: adapted from Food Network, Sarah’s Secrets
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