These Pork Medallions with Balsamic Honey Glaze will bring your weeknight dinner to a whole new level.
Are you looking for a delicious, easy to make recipe to impress your sweetheart on Valentines Day? Look no further. You found it!
I fell in love with this dish after tasting it at a local Italian restaurant in New York. I was later taught how to prepare it during a class at the Institute for Culinary Education in New York. I am always looking for recipes that are easy to make, big on flavor, and that don’t require too much time in the kitchen, and these Pork Medallions with Balsamic Honey Glaze fit the bill.
Whenever I have this dish for my friends and guests and explain how easy it is to prepare, they always ask for the recipe. Rather than keep sending it along, I thought it would be easier to just point them to the blog.
My friends always say that after a long day at work it can be really hard to find the motivation to cook. I say that rather than order takeout, try these Pork Medallions with Balsamic Honey Glaze recipe. It can be prepared and on the table in less than 20 minutes which is faster than most delivery services. No matter how tired I am I always try to make something homemade. I know what ingredients go into the dish and once I start to rely on take-out dinners it can be really hard to get back into the swing of cooking again.
You could serve these pork Medallions with Balsamic Honey Glaze with couscous, some steamed vegetables, or some roasted vegetables such as the carrots shown above. Just pop them in the oven while you are cooking your pork medallions and the next thing you know, dinner is served. Enjoy!
- 1 pound pork tenderloin, cut crosswise into ½-inch-thick slices
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons vegetable oil
- ¼ balsamic vinegar
- 3 tablespoons honey
- ½ cup low sodium chicken broth
- Sprinkle the pork evenly with the salt, pepper, and rosemary.
- Heat oil in a large nonstick skillet and set over a medium-high fire. Add the pork and sear 2-3 minutes per side, or until done. Transfer the pork to a plate and cover loosely to keep warm.
- In a small bowl combine the vinegar, honey, and broth and stir with a whisk.
- Add the balsamic mixture to the pan, and bring to boil, scraping to loosen browned bits. Reduce heat, and simmer for 6 minutes or until reduced to ⅓ cup.
- Return pork to pan and cook until thoroughly heated, about one minute and turn once to coat.
- Serve with couscous and steamed broccoli or a salad. Can also be served with rice and vegetables.
- Bon Appetit!
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