This recipe for Balsamic Honey Glazed Pork Medallions is a delight! Served on a bed of rice, mashed potatoes, quinoa, couscous or anything you desire, these pork medallions will satisfy every time! The sauce is so yummy! We always save some and heat it up for serving!

These Balsamic Honey Glazed Pork Medallions are easy and delicious! Perfect for any night of the week!

Have a look at our video fro Balsamic Honey Glazed Pork Medallions below!

Balsamic Honey Glazed Pork Medallions

Ingredients

2 pounds pork tenderloins, slice into 1-inch thick medallions or rounds
2 tblsp garlic, minced
1 tablespoon rosemary, dried optional
1/2 cup balsamic vinegar -
6 tablespoons honey -
1/4 cup olive oil
3 tablespoons Dijon mustard
salt -
pepper -
green onions thinly sliced
olive or another vegetable oil as needed
cooking spray

Instructions

Preheat your oven to 350 degrees.
In a small bowl combine garlic, rosemary, vinegar, honey, olive oil and mustard. Taste the mixture and add a little extra of any ingredient you want. Ken always adds a little extra honey for a sweeter taste. I always add a little extra mustard. The key here will be to taste the mixture and adjust accordingly. Add some shakes of salt and pepper as well. Stir and set aside.
Prepare a rimmed baking sheet with tinfoil lightly coated in cooking spray. Set aside.
In a large skillet heat enough oil to cover the bottom of your pan. Over medium heat, wait until the oil shimmers or a drop of water flicked in it dances. Add pork slices, all in one layer and sprinkle with salt and pepper. Sear for 1-2 minutes and flip each piece over and sear for 1-2 more minutes. Pork medallions should be lightly browned. Place medallions into a medium to large sized mixing bowl. Add enough of the honey mixture to coat. You want to reserve some sauce for serving. Place all coated medallions, in a single layer on top of your prepared baking sheet. Bake for 9-12 minutes. Remove from the oven and serve on top of rice. If desired, we always do, heat and drizzle the honey mixture all over the medallions and rice. Enjoy!