Pork tenderloin medallions with honey-balsamic glaze
Votes: 24
Time: 20 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
These medallions are perfect if you want to impress your guests without much fuss or transform an ordinary dinner into something special. They use the most tender and delicious cut of pork—the tenderloin—a true delicacy that cooks in minutes. Slice it into medallions of equal thickness, lightly pan-fry, and finish cooking in the oven. The highlight of this dish is the delicious and savory honey-balsamic glaze poured over the meat while it's roasting. It makes the tenderloin taste simply divine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pork
- 0.8 - 1 kg pork tenderloin
- Rapeseed oil (canola), for frying
Balsamic glaze
- 4 cloves garlic, finely chopped
- 1 tbsp chopped fresh rosemary + rosemary sprigs for serving
- 0.5 cup balsamic vinegar
- 3 tablespoons of honey
- 2 tbsp. l. olive oil
- 1 tbsp Dijon mustard
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Recipes with similar ingredients: pork tenderloin, pork, balsamic vinegar, rosemary, honey
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Prepare the glaze:
Place the garlic and rosemary in a small bowl. Add vinegar, honey, olive oil, mustard, salt, and black pepper to taste and stir.
Pork:
Slice the pork tenderloin into 2-cm-thick medallions (circles). Coat the bottom of a medium skillet with a thin layer of oil and heat over medium-high heat. Arrange the pork slices in a single layer, season with salt and pepper, and cook for 1 minute. Flip and cook for another minute, until the medallions are lightly browned. Transfer the slices in a single layer to a shallow baking dish. - Drizzle the glaze over the pork and turn the medallions over to coat on all sides.
- Bake for 8-10 minutes, until the internal temperature reaches 140°F (60°C) for medium-rare. Remove from the oven and keep warm, loosely covered with foil, until ready to serve.
- To serve, arrange the pork medallions on a platter and drizzle with the honey glaze. Garnish with rosemary sprigs.
Author of the recipe - Sarah Moulton (USA) – chef, TV presenter, culinary writer
Categories:
recipe / Dinner / Main courses / Meat / American cuisine
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