Pork Medallions with Balsamic-Honey Glaze
Pork Medallions with Balsamic-Honey Glaze takes about 20 minutes from beginning to end. For $1.54 per serving, you get a main course that serves 6. One serving contains 379 calories, 28g of protein, and 23g of fat. 20 people were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. A mixture of olive oil, garlic, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is good. If you like this recipe, you might also like recipes such as Pork Medallions With Balsamic-honey Glaze, Pork Medallions with a Balsamic Honey Mustard Sauce, and Pork Chops with Honey-Balsamic Glaze.
Servings: 6
Preparation duration: 8 minutes
Cooking duration: 12 minutes
Ingredients:
1/2 cup balsamic vinegar
Canola oil, for searing
1 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 cloves garlic, finely chopped
3 tablespoons honey
2 tablespoons olive oil
1 3/4 to 2 pounds pork tenderloin
Salt and freshly ground black pepper
Equipment:
oven
bowl
frying pan
baking pan
kitchen thermometer
Cooking instruction summary:
Preheat the oven to 350 degrees F. Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine. For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). 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 1 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 1 layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.
Step by step:
1. Preheat the oven to 350 degrees F.
2. Make the glaze: Put garlic and rosemary in a small bowl.
3. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
4. For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot.
5. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned.
6. Transfer the slices in 1 layer to a shallow baking dish.
7. Pour the glaze over the slices and turn them to coat.
8. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium.
9. Remove from the oven and keep warm, loosely covered until ready to serve.
10. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them.
11. Garnish the platter with the rosemary sprigs.
Nutrition Information:
covered percent of daily need
