Balsamic Honey Glazed Pork Medallions
Balsamic Honey Glazed Pork Medallions are delicious and full of flavor! Served on a bed of rice, mashed potatoes, quinoa, couscous or anything you desire!
Ingredients
- 2 pounds pork tenderloins, slice into 1-inch thick medallions or rounds
- 2 tblsp garlic, minced
- 1 tablespoon rosemary, dried optional
- ½ cup balsamic vinegar
- 6 tablespoons honey
- ¼ 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!
Video
Notes
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