Prepare to tantalize your taste buds with a restaurant-worthy dish that's surprisingly simple to make at home! These Balsamic Honey Glazed Pork Medallions are about to become your new go-to recipe that will have everyone at the dinner table begging for seconds. Imagine perfectly seared, juicy pork medallions covered in a glossy, sweet-tangy glaze that caramelizes to perfection - it's a culinary experience that transforms an ordinary meal into an extraordinary feast.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound pork tenderloin, sliced into medallions
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the pork by patting the medallions dry with paper towels to ensure proper searing. Season both sides generously with salt and freshly ground black pepper.
- In a small mixing bowl, whisk together balsamic vinegar, honey, and minced garlic to create the glaze. Set aside.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat until the oil is shimmering and just about to smoke.
- Carefully place the seasoned pork medallions into the hot skillet, ensuring they are not overcrowded. Cook for approximately 3-4 minutes on the first side until a golden-brown crust forms.
- Flip the medallions and cook for an additional 2-3 minutes on the other side. The internal temperature should reach 145°F (63°C) for medium-rare to medium doneness.
- Pour the prepared balsamic honey glaze over the medallions, allowing it to caramelize and coat the meat. Reduce heat to medium and cook for an additional 1-2 minutes, turning the medallions to ensure even glazing.
- Remove the pork from the skillet and let rest for 3-5 minutes to allow juices to redistribute. This helps maintain the meat's tenderness and moisture.
- Drizzle any remaining glaze from the pan over the medallions before serving. Optionally, garnish with fresh herbs like thyme or parsley.
Tips
- Pat the pork medallions completely dry before seasoning to ensure a beautiful golden-brown crust.
- Use a heavy-bottomed skillet for even heat distribution and the best searing results.
- Don't overcrowd the pan - cook in batches if necessary to maintain high heat and achieve proper caramelization.
- Use a meat thermometer to check for the perfect 145°F internal temperature, preventing overcooking.
- Let the meat rest after cooking to keep it tender and juicy.
- For extra flavor, try adding a pinch of red pepper flakes to the glaze for a subtle kick.
- Pair with roasted vegetables or a light salad to complement the rich, sweet-tangy flavors of the medallions.
Nutrition Facts
Calories: 279kcal
Carbohydrates: 13g
Protein: 28g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 35mg
