Pork Medallions with Balsamic-Honey Glaze

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!

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Pork Medallions with Balsamic-Honey Glaze

Adapted from Sarah Moulton.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Course: Main

Cuisine: American

Keyword: balsamic vinegar, gluten free, honey, pork, roasting, rosemary

Servings: 6 servings

Calories: 320kcal

Author: Andrea Meyers

Ingredients

BALSAMIC HONEY GLAZ

• 4 cloves garlic finely chopped
• 1 tablespoon chopped fresh rosemary plus rosemary sprigs for garnish
• 1/2 cup 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 TENDERLOIN

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

US Customary - Metric

Instructions

• 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