Pork Medallions with Balsamic-Honey Glaze

Print Friendly

Pork Medallions with Balsamic-Honey Glaze - Andrea Meyers

Follow Me on Pinterest

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 pork medallions or smaller pork chops for a small dinner.

[Updated May 23, 2013.]

I say that this one counts as a kid pleaser because my toddler kept asking for more during Sunday dinner!


Adapted from Sarah Moulton.

Serves 6.


large nonstick pan
shallow baking dish
small mixing bowl


4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary sprigs for garnish
1/2 cup (120 ml) balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

2 pounds pork tenderloin, sliced into 1-inch medallions (or 2 pounds smaller pork chops, trimmed)
2 tablespoons sunflower oil


1. Preheat the oven to 350° F/175° C.

2. GLAZE: In the small bowl, stir together the garlic, rosemary, balsamic vinegar, honey, olive oil, mustard, salt, and pepper.

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 the shallow baking dish.

4. Pour the glaze over the slices and turn them to coat.

5. Roast for 8 to 10 minutes. Remove from the oven and keep warm, loosely covered until ready to serve. Spoon the balsamic-honey glaze over the medallions to serve and add more freshly ground black pepper to taste.

[Disclosure: This blog earns a small commission through affiliate links.]


Leave a Reply

Your email address will not be published. Required fields are marked *