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!
Pork Medallions with Balsamic-Honey Glaze
Prep time
Cook time
Total time
Adapted from Sarah Moulton.
Author: Andrea Meyers
Recipe type: Main
Serves: 6 servings
Ingredients
- 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
- PORK
- 2 pounds pork tenderloin, sliced into 1-inch medallions (or 2 pounds smaller pork chops, trimmed)
- 2 tablespoons sunflower oil
Preparation
- 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.
More Information
Equipment
large nonstick pan
shallow baking dish
small mixing bowl
large nonstick pan
shallow baking dish
small mixing bowl
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