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    Home » Main Course

    Pork Medallions with Balsamic-Honey Glaze

    May 4, 2006 · Modified: Dec 26, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Pork Medallions with Balsamic-Honey Glaze - Andrea Meyers

    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.

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

    📖 Recipe

    Pork Medallions with Balsamic-Honey Glaze - Andrea Meyers
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    Pork Medallions with Balsamic-Honey Glaze

    Adapted from Sarah Moulton.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Keyword: balsamic vinegar, gluten free, honey, pork, roasting, rosemary
    Servings: 6 servings
    Calories: 320kcal

    Equipment

    • large nonstick pan
    • shallow baking dish
    • small mixing bowl

    Ingredients

    BALSAMIC HONEY GLAZ

    • 4 cloves garlic (finely chopped)
    • 1 tablespoon chopped fresh rosemary (plus rosemary sprigs for garnish)
    • ½ cup balsamic vinegar
    • 3 tablespoons honey
    • 2 tablespoons olive oil
    • 1 tablespoon Dijon mustard
    • ¼ teaspoon kosher salt
    • ⅛ teaspoon freshly ground black pepper

    PORK TENDERLOIN

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

    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.

    Nutrition

    Calories: 320kcal | Carbohydrates: 13g | Protein: 32g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 210mg | Potassium: 626mg | Fiber: 1g | Sugar: 12g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 2mg
    Tried this recipe?Share in the comments!

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    Reader Interactions

    Trackbacks

    1. Easy Pork Tenderloin Recipes | recipegirl.com says:
      February 22, 2010 at 5:02 am

      [...] Other recipes for Pork Medallions on the blogs: Pork Medallions w/ Cider Sauce by Noble Pig Pork Medallions w/ Balsamic-Honey Glaze by Andrea Meyers Rye-Crusted Pork Medallions by Dishing Up Delights Pork Tenderloin Medallions w/ [...]

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