Thursday, February 23, 2012

Pork Medallions

This recipe is sweet and salty and tangy - such a great blend of flavors and a hit when served with baked potatoes or rolls. Or any carb, really. :-)

1 whole pork tenderloin
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup balsamic vinegar
4 TB honey
3 TB sugar
2 TB olive oil
2 TB dijon mustard
2 TB garlic, chopped

Slice pork tenderloin in 1 inch thick rounds. Season with salt and pepper. Heat 1 TB of the oil in warm skillet and cook pork until lightly browned. Remove from pan and set aside. Pour remaining ingredients in skillet, whisk together, and simmer until slightly reduced. Return pork to skillet and simmer 3-4 minutes longer. Serve pork with sauce or place in side dishes and use as a dipping sauce. Serves 4-6.


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