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

Adapted from Sarah Moulton.
Course Main Course
Cuisine American
Diet Gluten Free
Keyword balsamic vinegar, gluten free, honey, pork, roasting, rosemary
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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

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