Honey Balsamic Pork Tenderloin Medallions
Honey Balsamic Pork Tenderloin Medallions
Ingredients
For the Pork
- 1 1/2 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
For the Marinade/Sauce
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
In a medium bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and black pepper. This will be your marinade and sauce base.
⏱️ 2 min
- 2
Add the pork medallions to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
⏱️ 15 min
- 3
Heat a large skillet over medium-high heat. Remove pork from marinade, letting excess drip off (reserve the remaining marinade). Sear the pork medallions for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F). Remove pork from skillet and set aside.
⏱️ 8 min•🌡️ 145°F
- 4
Pour the reserved marinade into the hot skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to a glaze consistency. If it's too thick, add a tablespoon of water. Return the cooked pork medallions to the skillet and toss gently to coat them in the glaze. Serve immediately.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Balsamic Pork Tenderloin Medallions
Ingredients
For the Pork
- 1 1/2 lb pork tenderloin, trimmed and cut into 1-inch thick medallions
For the Marinade/Sauce
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
In a medium bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, olive oil, salt, and black pepper. This will be your marinade and sauce base.
⏱️ 2 min - 2
Add the pork medallions to the marinade, ensuring all pieces are well coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for more flavor.
⏱️ 15 min - 3
Heat a large skillet over medium-high heat. Remove pork from marinade, letting excess drip off (reserve the remaining marinade). Sear the pork medallions for 3-4 minutes per side, until golden brown and cooked through (internal temperature should reach 145°F). Remove pork from skillet and set aside.
⏱️ 8 min•🌡️ 145°F - 4
Pour the reserved marinade into the hot skillet. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens to a glaze consistency. If it's too thick, add a tablespoon of water. Return the cooked pork medallions to the skillet and toss gently to coat them in the glaze. Serve immediately.
⏱️ 7 min