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Pork Medallions with Balsamic-Honey Glaze
For balsamic-honey:
4 cloves galric finely chopped
l tbsps. chopped fresh rosemary plus osemary branches for garnish
l/2 cup balsamic vinegar
3 tbsp. honey
2 tbsps. olive oil
l tbsp. dijon mustard
For the Pork:
l 3/4 to 2 lbs. pork tenderloin
canola oil for frying
Make the glaze: put garlic and rosemary in a small dish. Add the vinegar, honey, olive oil, mustard and s&0 to taste and stir to combine. For
For the pork:
Slice the tenderloin into l” thick medallions. Cover the bottom of a med skillet with a light film of canola oil and heat over med high heat until hot. Add the pork slices in l layer, season with s&p and sear for l min. Turn and sear for l more min,. until lightly browned. Transfger the slices in l layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat. Roast for 8 to l0 mins until thermometer reaches l40 for med. Remove from oven and keep warm, loosely covered until ready to serve.
To seve place pork medallions on a platter and spoon the balsamic honey glaze over them. Garnish the platter with the rosemary sprigs.
Sara Moulton TV HEAT OVEN TO 350

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