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!
- BALSAMIC-HONEY GLAZE
- 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
- Preheat the oven to 350° F/175° C.
- GLAZE: In the small bowl, stir together the garlic, rosemary, balsamic vinegar, honey, olive oil, mustard, salt, and pepper.
- 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.
- Pour the glaze over the slices and turn them to coat.
- 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.
large nonstick pan
shallow baking dish
small mixing bowl