Whether you use pork tenderloin, chops, or another protien altogether, this sweet and tangy balsamic glaze will make your mouth water and crave another bite!
Pork Medallions with Balsamic Glaze
Five in 25
Serves 4
Five Ingredients
~1.5 lb pork tenderloin
1/3 cup balsamic vinegar
½ cup chicken stock
2 T honey
2 T unsalted butter
From the Pantry
1 t Dijon mustard
2 T olive oil
Cut the pork tenderloin into 1 to 1 and ½ inch medallions. Season with salt and pepper.
In a stainless-steel skillet or cast-iron skillet bring 2 T olive oil up to medium high heat. Add the medallions and cook for 4-5 minutes or until they release naturally from the skillet. Flip and cook 3-4 minutes more. We recommend cooking to 135F internal for medium once they finish resting. Continue flipping and cooking more if you want them more well done.
Remove pork from skillet and add vinegar, stock and honey. Scrape up any fond and stir vigorously. Add mustard and incorporate. Reduce by half and turn heat to low. Add the butter and stir constantly until butter is incorporated and sauce is glossy and smooth. Taste and season with salt and pepper if needed.
Serve pork alongside a starch, veggie, or salad. Drizzle with the glaze and garnish with fresh herbs if desired.
here’s how this works water salt and pepper those are freebies your pantry you better have flour oil vinegar mustard and garlic beyond that you’ll only need five more ingredients in 25 minutes to put an entree or entire meal on the table so shop set the clock and let’s dish out [Music] first things first we’ll need a pork tenderloin this one here’s about 1 and 3/4 lbs but anything in the 1 and A2 PB range should be just fine we’ll need some honey of course some balsamic vinegar for our balsamic glaze little bit of chicken broth or chicken stock to loosen things up and some butter for shine and body en richness let’s get started if you have any large pieces of silver skin on your you can go ahead and just trim those off by slicing under them with a sharp knife and pulling away as you cut against the silver skin grain but not totally necessary next up we’re going to go ahead and cut these into roughly 1 and 1/2 in medallions if you go thinner they’ll just cook faster it’s really that simple if you go too thick you’re probably going to have to finish them in the oven next up we’ll take either a cast iron or stain the steel pan cuz we do want to create a little bit of fond put it over medium high heat add in a couple tablespoons of olive oil and then lay in and our medallions obviously we’ll need to season those up with some fresh Cracked Pepper and a strong pinch of salt and we’re going to give them four to 5 minutes on that first side or until they naturally release from the skillet and have a beautiful golden brown crust once you flip them over give them 3 to 4 minutes on that second side or until they’re about 135° internally for a nice medium which is the way I like to cook my pork tenderloin again if you want them cooked more thoroughly just cook them a little longer or pop them in the oven at 400 for about you know 4 to 5 minutes or again until they’re cooked to your liking next up we’ll remove them and add in some chicken stock balsamic and honey the exact proportions will be down below for you as always right in there with all those beautiful drippings keep it up over medium high heat we really want to De glaze the bottom of that pan and also reduce this liquid by roughly half because what we essentially have here is a very hot oil in vinegar dressing we’re going to add some Dijon mustard from the pantry that acts as an emulsifier so that once it is incorporated into the sauce it can be nice and homogeneous as you see there go ahead and turn the heat down to low once it’s reduced by half and add in a couple tablespoons of unsalted butter and just stir constantly until that butter is melted in and emulsified itself into the sauce at which point we can go ahead and return our medallions to the sauce to rewarm them through or finish cooking them whatever the case may be and I like to give them a little toss around in that balsamic reduction to coat all sides and at this point we’re pretty well ready to Plate this up now you could serve this with some mashed potatoes as I did some rice a nice fresh green veggie really any side of you’re choosing goes wonderfully well with these lean pork medallions I’m going to Plate down two and then of course we have to go back in and spoon over some of that luscious Tangy slightly sweet Rich buttery balsamic glaze for the thumbnail I’m going in with some chives but of course that’s totally optional fresh herbs are a wonderful addition to any dish but not necessary and look at that a nice Rosy pink cook on that pork again guys if you feel like you need to cook it more be my guest go ahead and do it well done it’s still going to be wonderfully tender because it is a Tender Loin it’s going to be juicy and that sauce is excellent again Tangy Sweet Savory just a delight comes together in about 15 minutes from start to finish hope you’ll give it a try you could use this on fish or chicken as well as always thanks for watching and now it is your turn to go and make something delicious