Glazed Pork Medallions
Tender, juicy, and packed with bold flavors, these Glazed Pork Medallions are the epitome of weeknight dinner perfection. Made from succulent pork tenderloin, these medallions are seared to golden-brown perfection before being coated in a luscious glaze of soy sauce, honey, Dijon mustard, and a splash of apple cider vinegar. The glaze strikes the perfect balance between sweet and savory, while a hint of garlic adds aromatic depth. This quick and easy recipe, ready in under 30 minutes, is perfect for busy cooks who still want a restaurant-quality meal at home. Serve these mouthwatering pork medallions with roasted vegetables, creamy mashed potatoes, or fluffy rice for a versatile, family-friendly dish that's sure to impress. Perfect for any occasion, this recipe is a showcase of bold flavors and simple elegance!
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Trim the pork tenderloin of any silver skin or excess fat, and cut it into medallions roughly 1-inch thick.
Season the medallions with salt and black pepper on both sides.
Heat a large skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the pork medallions in a single layer without overcrowding. Sear them for 2-3 minutes per side until golden brown and nearly cooked through. Remove the medallions from the skillet and set them aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Stir in the soy sauce, honey, Dijon mustard, and apple cider vinegar, scraping any browned bits from the bottom of the skillet. Let the mixture come to a gentle simmer.
Return the pork medallions to the skillet, turning them to coat evenly in the glaze. Cook for an additional 3-4 minutes, occasionally spooning the glaze over the medallions, until the pork reaches an internal temperature of 145°F (63°C).
Remove the skillet from heat and let the pork rest for a few minutes.
Transfer the medallions to a serving plate and drizzle any remaining glaze from the skillet over the top. Garnish with fresh parsley if desired.
Serve immediately with your choice of sides, such as roasted vegetables, mashed potatoes, or rice.
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 34.7 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2360 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
