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!

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Balsamic Rosemary Pork Tenderloin

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author My Global Cuisine

Ingredients

• 1 pound pork tenderloin cut crosswise into 1/2-inch-thick slices
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh rosemary chopped
• 2 tablespoons vegetable oil
• 1/4 balsamic vinegar
• 3 tablespoons honey
• 1/2 cup low sodium chicken broth

Instructions

• 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 1/3 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!

Your comments mean a lot to me. If you made any of my recipes or are considering making them, please leave a comment below. Please choose a star rating too. Thank you, Carla!

The post Pork Medallions with Balsamic Honey Glaze appeared first on My Global Cuisine.

Whether you are entertaining or heading to a party this New Year’s Eve, this Arancini di Riso is sure to be a hit with your guests. New Year’s is a time for celebration, parties and appetizers…lots of appetizers! I will be serving my Arancini di Riso with a platter of Italian antipasti. These are best served right out of the deep fryer, but are almost as good prepared in advance and oven heated prior to serving. The dish is extremely versatile and for this reason, it is commonly found at both elegant Italian restaurants and at Italian street fairs. 

This past summer I was lucky enough to attended Vinalia, a wine and food festival in Guardia Sanframondi, Italy. During the festival, I indulged in many different types of Arancini di Riso that were being sold in the main square in town.  Some were made with ground beef, peas and tomatoes and others were made with cheese. Each had a style and flavor of its own. Mothers and grandmothers prepare them at home and then sell them at food stands during the fairs to demonstrate their culinary powers and bring home a little extra income.

In Italy, Arancini di Riso is made with bread crumbs but I prefer panko to plain breadcrumbs because it makes the dish lighter and crunchier.  The point here is that once you get familiar with the basic recipe, there are many options if you want to get creative.

Use only arborio rice for this dish.

If the mixture is overly moist, you can add an extra tablespoon of panko.

Place a piece of fontina cheese between equal amounts of mixture and form them into balls.

Serve the Arancini with your favorite marinara sauce or try mine.

I would like to say a big thank you to all of you who have supported me in 2017. Thanks for all the follows, likes, and comments. Your support and encouragement make this blog worthwhile!

May your New Year be filled with success, health, prosperity and happiness!

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Arancini di Riso

Course Appetizer

Cuisine Italian

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 12 balls

Author My Global Cuisine

Ingredients

• 3 cups chicken broth
• 2 shallots
• 4 Tablespoons butter divided
• 1 cup arborio rice
• 1/2 cup white wine
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• salt and freshly ground black pepper to taste
• 6 ounces fontina cheese cubed
• 2 eggs beaten
• 1/2 cup flour
• 2 cups japanese panko flour
• Oil for frying

Instructions

• In a saucepan hit up the chicken broth. Set aside and keep it on simmer.
• In another saucepan heat the butter, add the shallots and sauté until translucent, about 3 minutes. Add rice, cook stirring it for 1 minute. Add wine, stir and cook until absorbed. Add one ladle of broth at the time and cook stirring often, allowing broth to be absorbed before adding more. Continue adding the broth until the rice is cooked, but still al dente, about 20 minutes.
• Take off heat. Add 2 Tbsp butter, the parmesan cheese and parsley. Taste the rice. Season with salt and pepper if necessary. Let it cool and refrigerate. If the rice is chilled it will be easier to roll into balls.
• It's time to form the balls. Place some rice on the palm of your hand. Place a piece of the fontina cheese between equal amounts of mixture and form them into balls. Continue forming balls until all the rice mixture is used.
• Set 3 plates side by side. Beat 2 eggs in a plate to blend. Place flour in another onel. Place panko in another one.
• Roll the arancini balls in flour shaking off the excess. Then roll them in the beaten egg. Then roll them in the panko.
• Fry balls in 3 inch oil at 375 degrees for 4 1/2 minutes or until they are golden brown. Drain them on a paper towel-lined plate.
• Serve them plain, or with marinara sauce on the side.
• If you would like to serve them at a later time, just before serving, place them on a baking sheet and re-heat in the oven at 400 degrees F for 7 to 10 minutes.
• Note: (If you are able to make the risotto the day before, this will work in your favor as it can be refrigerated and the balls will stick together much easier that way).
• Enjoy!

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