Wednesday, March 6, 2013

Balsamic Glazed Pork Medallions

A simple and tasteful dish, perfect for a weeknight meal. Pork is always an easy weeknight choice as it can be cooked in so many ways - in the oven, on the stove, even the grill once the weather starts to warm up a bit more. To me, balsamic glaze is always a rich and complex flavoring, so don't be afraid to serve this simple dish at your next dinner party. Your guests will be thanking you!

Recipe yields 4 servings

1 lb pork tenderloin
1 large shallot
4 cloves garlic
1 tbsp olive oil
1 cup balsamic vinegar
2 tsp fresh rosemary
1 tsp Dijon mustard
1 tsp honey
Salt & freshly ground black pepper

Preheat the oven to max broil. Mince your garlic and shallot.

Heat some olive oil in a large skillet and saute the garlic and shallot.

Once lightly browned and very aromatic, add in a spoonful of Dijon mustard and a spoonful of honey, freshly minced rosemary and pour in the balsamic vinegar. Bring your glaze to a boil.

While your sauce is coming together, slice your pork into medallions about 1 1/4 inches thick. Arrange on a broiling pan and generously season both sides with salt and freshly ground black pepper. Place in the oven and broil for 3-4 minutes before flipping over and cooking for an additional 3-4 minutes on the other side.

As your sauce is boiling, stir it frequently. You will notice it will begin to reduce and become slightly thicker in consistency. Once it is reduced by about half, you can remove it from the heat.

Your pork will be ready once there are no signs of pink. You can slice through one piece to check yourself and make sure they are fully cooked through.

Arrange the pork on a serving dish and cover with the balsamic sauce. Place the rest of the sauce in a gravy bowl to serve along side the pork. Serve with rice and vegetables for a healthy meal. Enjoy!

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