Pork Medallions with Balsamic, Rosemary & Honey Glaze

 

Pork Medallions with Balsamic, Rosemary & Honey Glaze | Dinner Is ServedThis recipe dates back to the very infant stages of my food writing in the early 2000’s before blogging was a thing. In fact, it was the very first recipe I shared with my friends and personal chef clients via a monthly e-newsletter and remains one of  my favorite ways to prepare pork tenderloin. It’s an under 30 minute meal and I am not fudging with that number one bit. In fact, if this takes you longer than 30 minutes to prepare, drop me a line and I’ll personally come to your home and make it for you!

Other reasons to love this recipe: it’s low in fat, gluten free, budget friendly, and dinner-party-worthy.

The fragrant honey balsamic glaze is the key to this dish, starting with a culinary match made in heaven: garlic and rosemary Balsamic Rosemary Pork Tenderloin 1

And here is more rosemary that has been chopped (ok I just really wanted to show off this adorable measuring spoon)Balsamic Rosemary Pork Tenderloin 2

I like to use aged balsamic vinegar for this recipe and some of my favorite  Gentle Breeze Honey from just across the border in Wisconsin. You can also substitute agave nectar if you prefer.

Gentle Breeze Honey

Now it’s simply a matter of combining the glaze ingredients, pouring them over some nicely seared pork tenderloin medallions and dinner is ready in about 10 minutes!

Balsamic Rosemary Pork Tenderloin 3

I like to serve this with creamy polenta (Try Colavita’s Instant Polenta cooked according to package directions, with a little Parmesan and mascarpone cheese mixed in at the end for extra creaminess), and a simple green bean saute or cooked carrots for color.  One of those rare dishes that is perfect for a hectic weeknight and yet elegant enough to serve to company. So the next time a friend pops by unannounced  OR it’s 4:00 pm and you’ve just remembered that your spouse’s boss is coming over for dinner at 5:00, this is your go to meal.

Until we meet again, happy cooking!

 Pork Medallions with Balsamic, Rosemary & Honey Glaze

For the glaze:

4 cloves garlic, finely chopped

1 TBS. chopped fresh rosemary

½ C. balsamic vinegar, preferably aged

3 TBS honey or agave nectar

2 TBS olive oil

1 TBS Dijon mustard

Salt and freshly ground black pepper

For the pork:

1 ¾ to 2 pounds pork tenderloin, trimmed (see Note>)

Canola or vegetable oil for searing

Salt and freshly ground black pepper

Preheat the oven to 350°.

Place all ingredients for glaze into a small, non-reactive bowl or jar and whisk to combine. Season to taste with salt & pepper. (Glaze can be made up to one day in advance. Cover and refrigerate, then bring back to room temperature before using).

For the pork, slice the tenderloin(s) into 1-inch thick medallions (rounds). Season both  sides with salt and pepper. Coat the bottom of a medium skillet with a light film of oil and heat over medium-high heat until hot (a splatter screen and good ventilation are very helpful when searing any kind of meat).   Add the pork slices in one layer and sear for about 1 -2 minutes. Turn and sear for 1 more minute or so, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish (or if your skillet is oven proof you may just keep the pork in the skillet, pour the glaze over and bake).

Pour the glaze over the slices and turn them to coat.

Roast for 8-12 minutes, or until cooked through and just barely pink in the middle. Remove from the oven and keep warm, loosely covered until ready to serve. To serve, place medallions on a platter and spoon some of the glaze over them. Garnish with sprigs of fresh rosemary.

Serves: 3-4

Note> Be sure your tenderloin has been properly trimmed and all excess fat and silver skin removed. For instructions on how to do this at home, check out this video: “Cooking Tips: How to Trim Fat from Pork Tenderloin

 

3 thoughts on “Pork Medallions with Balsamic, Rosemary & Honey Glaze

  1. This is wonderful, Ann…Just got home from the store with Pork Tenderloins ( on sale $2.99 lb.@ Meijer) This is dinner tonight…I’ll probably add roasted Klondike Rose Potatoes and Sauteed asparagus. Thanks for the inspiration.

  2. I made this one tonight for dinner. To say it was easy would be an understatement. Simple to put together and cook. I concur on using the good stuff when it comes to the balsamic!

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