Pork Medallions with Balsamic-Honey Glaze

///Pork Medallions with Balsamic-Honey Glaze
Pork Medallions with Balsamic-Honey Glaze 2018-05-29T12:31:41+00:00

Project Description



For the balsamic-honey glaze:

4 cloves of garlic, finely chopped

1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish

1/2 cup CVR Traditional Balsamic Vinegar

3 tablespoons CVR Wildflower Honey

2 tablespoons of CVR Blood Orange Olive Oil

1 tablespoon Dijon mustard

Salt and freshly ground back pepper

For the pork:

1 3/4 to 2 pounds pork tenderloin

CVR Blood Orange Olive Oil, for searing


Preheat the oven to 350 degrees F

Make the glaze: put garlic and rosemary in small bowl. Add the vinegar, honey, Blood Orange Olive Oil, mustard, and salt and pepper, to taste, and stir to combine.

For the pork: Slice the tenderloin into 1-inch think medallions (rounds). Cover the bottom of a medium skillet with a light film of Blood Orange Olive Oil and heat over medium high until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute.. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.

Pour the glaze over the slices and turn them to coat.

Roast for 8-10 minutes, until a thermometer inserted reaches 140 degrees F for medium, Remove from the oven and keep warm, loosely covered until ready to serve.

To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them, Garnish the platter with the rosemary sprigs.

Yield: 4-6 servings


Project Details