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.

The holidays are finally here and most of you have been decorating, shopping for gifts, and wrapping presents. Soon you will probably be wondering what to cook when your family and guests arrive for dinner. This Roasted Pork Loin with Fig Sauce is perfect for entertaining a large group because you can marinate the pork and prepare the sauce a day or two in advance, and just cook when the guests arrive. Because it is roasted, just pop it in the oven, warm up the sauce, and you are good to go!

Oil, Rosemary, Salt & Pepper rub for the Pork.

Seasoned Pork Loin ready for roasting.

Fig Sauce prior to blending.

My recipe is adapted from a book named Everyday Italian by Giada De Laurentiis. If you have a big crowd, just cook an extra loin and double up on the sauce. If some people in the crowd are adverse to eating pork, you can substitute a turkey seasoned with the rub, and make the sauce. Either way this dish easily serves a crowd and looks spectacular.  Giada says, the rich, velvety fig sauce will knock your guests socks off!

I suggest serving this Roasted Pork Loin with Fig Sauce with my Tuscan Herbed Potatoes and a vegetable. I hope this dish brings your family as much joy as it does mine and would personally like to wish you all a Happy and Peaceful Holiday season.

.

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Roasted Pork Loin with Fig Sauce

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4 to 6 servings

Author My Global Cuisine

Ingredients

• FIG SAUCE
• 2 1/2 cups port
• 1 1/4 cups reduced-sodium chicken broth
• 8 dried black Mission figs coarsely chopped
• 2 sprigs of fresh rosemary
• 2 cinnamon sticks
• 1 tablespoon honey
• 1 Tbsp unsalted butter cut into pieces
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• **********************************
• PORK
• 2 tablespoon olive oil
• 2 tablespoons chopped fresh rosemary
• 1 Tbsp salt plus more to taste
• 1 4- to 41/2- pound boneless pork loin
• 1 cup low-sodium chicken broth

Instructions

• FOR THE FIG SAUCE
• In a medium-size, heavy saucepan, combine the port, chicken broth, figs, rosemary, cinnamon, and honey. Boil over medium-high heat until reduced by half, about 30 minutes. Discard the rosemary sprigs and cinnamon sticks. (Remove any rosemary leaves that remain in the port mixture).
• Transfer the port mixture to a blender and puree until smooth. Blend in the butter, salt, and pepper. (The sauce can be made up to 2 days ahead. Cover and refrigerate. Rewarm over medium heat before using.)
• ******************************************************************************
• FOR THE PORK
• Preheat the oven to 425 degrees F. Stir the oil, rosemary, 1 tablespoon of salt, and 1/2 teaspoons of pepper in a small bowl to blend. Place the pork in a heavy, flame-proof roasting pan. Spread the oil mixture over the pork to coat completely. Roast, turning the pork every 15 minutes to ensure even browning, until an instant-read meat thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes total.
• Transfer the pork to a cutting board and tent with foil to keep warm. Let the pork rest for 15 minutes. Meanwhile, place the roasting pan over medium heat and stir in the chicken broth, scraping the bottom of the pan to remove any browned bits. Bring the pan juices to a simmer. Season with more salt and pepper to taste.
• Using a large, sharp knife, cut the pork crosswise into 1/4-inch-thick slices. Arrange the pork slices on plates. Spoon the jus over. Drizzle the warm fig sauce around and serve immediately.
• Enjoy!
• Cook note: After I finish the fig sauce, I like to strain the pan juices, and add 1-2 tablespoons of the juice to the fig sauce. I find this creates a more balanced tasting sauce.

The post Roasted Pork Loin with Fig Sauce appeared first on My Global Cuisine.

I learned to make these Tuscan Herbed Potatoes while at cooking school in Tuscany. During the lesson we roasted a loin of pork and served it alongside these Tuscan Herbed Potatoes. Oh and there was red wine, lots of it. That evening we also prepared tiramisu, the recipe for which I will post in the near future. I remember smelling the aroma from these Tuscan Herbed Potatoes and thinking to myself, these are going to be good! There is something earthy and wonderful about the aroma that comes from roasting the garlic, sage and rosemary that transports me back to my childhood when my grandmother cooked for us on Sundays.

I love these Tuscan Herbed Potatoes so much that it has became a staple on my weekly menu. Until I tried these, I was not a big fan of potatoes. I tend to find them a little boring unless they are served with a nice sauce. This recipe is special and one that I am planning to keep and pass down to my children, and hopefully they to their children.

Here is a photo of the raw potatoes and herbs in a mixing bowl.

On the parchment paper ready to go into the oven.

I hope you will enjoy making them for your family and guests as much as I do.

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Tuscan Herbed Potatoes

Course Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 -10 servings

Author My Global Cuisine

Ingredients

• 3 pounds mini red and gold potatoes unpeeled and cut in half or any potatoes of your liking
• 2 tablespoons of extra virgin olive oil
• 8 cloves of garlic chopped
• 1 tablespoon fresh chopped rosemary
• 1 tablespoon fresh chopped sage
• 2 teaspoons finely grated lemon zest
• Sea salt and fresh ground pepper to taste

Instructions

• Preheat oven to 425 degrees or 200'C.
• Wash and dry the potatoes. Cut them in half and place the potatoes into a mixing bowl.
• Add the olive oil, garlic, rosemary, sage, lemon zest, salt and pepper. Toss well to ensure the potatoes are evenly coated with the ingredients.
• Line a 9X12 baking sheet with parchment paper.
• Transfer the potatoes to a baking sheet and bake them for 20 minutes. Turn the potatoes and bake for another 20 minutes or until the potatoes are tender. Toward the end of the cooking time, you will want to broil them for a few minutes until lightly brown and crusty. Keep a close eye so as not to burn the potatoes.
• Taste the potatoes and adjust the seasonings if necessary.
• Enjoy it!

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