Pork Medallions with Balsamic Honey Glaze
Sink your teeth into the rich and savory elegance of Pork Medallions with Balsamic Honey Glaze—a restaurant-quality recipe you can master at home in just 30 minutes! This dish features tender pork tenderloin medallions pan-seared to golden perfection, then smothered in a glossy glaze made from tangy balsamic vinegar, sweet honey, and a touch of Dijon mustard. The glaze, finished with a silky swirl of butter, clings beautifully to each piece for a burst of flavor in every bite. Perfectly seasoned with a blend of garlic and pepper, these pork medallions pair effortlessly with creamy mashed potatoes, roasted vegetables, or a crisp salad. Garnish with fresh parsley for a vibrant touch and a meal that’s as stunning as it is delicious. Whether you're hosting a dinner party or treating yourself to a special weeknight meal, this recipe delivers on both flavor and sophistication.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 lb pork tenderloin
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 0.25 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp Dijon mustard
- 1 tbsp unsalted butter
- 1 tbsp fresh parsley (optional, for garnish)
Instructions
Trim any silver skin or excess fat from the pork tenderloin. Slice the tenderloin into 1-inch-thick medallions.
In a small bowl, mix the salt, black pepper, and garlic powder. Sprinkle this seasoning mix evenly over both sides of the pork medallions.
In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the pork medallions in a single layer, being careful not to crowd the pan. Cook for 3-4 minutes per side, or until they reach an internal temperature of 145°F (63°C). Remove the medallions from the pan and set aside, covered with foil to keep warm.
Lower the heat to medium and add the balsamic vinegar, honey, and Dijon mustard to the same skillet. Stir well to combine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Let the glaze simmer for 3-4 minutes, or until it thickens slightly. Stir in the butter until it’s fully melted and the glaze has a silky consistency.
Return the pork medallions to the skillet and coat them thoroughly in the glaze. Let them warm through for 1-2 minutes.
Transfer the pork medallions to a serving platter and drizzle any remaining glaze over the top. Garnish with freshly chopped parsley, if desired.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 10.9 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 564 mg | 12% | |
*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.
