Pork Medallions With Balsamic-Honey Glaze

“Easy to make, delicious, kid friendly!”
2 Tenderloins

Ingredients Nutrition

  • For the balsamic-honey glaze
  • 4 garlic cloves, finely chopped
  • 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
  • 12 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • salt & freshly ground black pepper
  • For the pork
  • 1 34-2 lbs pork tenderloin
  • canola oil, for searing


  1. Preheat the oven to 350 degrees F.
  2. Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
  3. For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.
  4. Pour the glaze over the slices and turn them to coat.
  5. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
  6. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.

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