Thursday, March 27, 2014

Pork Medallions with Balsamic-Honey Glaze

Pork loin medallions were on super sale at Jewel, so I bought a lot (And I mean A LOT). So, I found a few recipes for pork medallions that you'll see here soon... starting with this one!

I started by making the glaze for the pork. I mixed 4 cloves of minced garlic with 3/4 tbsp of dried rosemary. (If you were using fresh rosemary, use 1 tbsp.)

I then added 1/2 cup of balsamic vinegar.

Next, I threw in 2 tbsp olive oil, 3 tbsp honey, and 1 tbsp Dijon mustard. Lastly, I added salt and pepper to taste.

To prep the pork, I salt and peppered both sides. Then, I heated some coconut oil (canola or vegetable oil would work just fine) and seared each side of pork for 1 minute. 

I used just 4 pork medallions because I'm not feeding an army, but the glaze recipe can accommodate 1 3/4 to 2 pounds of pork tenderloin. (If you start with a whole tenderloin, cut them down to 1 inch slices)

I placed the pork in a shallow baking dish...

... and poured the amazing smelling glaze over them. I baked them in a 350 degree oven for 10 minutes, or until a thermometer inserted reaches 140 degrees F.

They were delicious! I served them over rice and poured extra glaze over the top. Will loved them, so they're husband approved :)

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