Last Updated on March 18, 2024 by Michelle Mundy
Tender pieces of pork tenderloin glazed with a sweet balsamic reduction. Delicious and perfectly portioned, these Pork Medallions with Balsamic Honey Sauce are restaurant quality but super easy to make!
Everything is better with sauce! This twist on pork tenderloin has a delicious tangy and sweet sauce and there’s extra for dipping. It’s an easy, totally kid friendly meal to make, even on a weeknight.
What You’ll Need to make Pork Medallions with Balsamic Honey Sauce
- Balsamic vinegar
- Olive oil
- Honey
- Garlic minced
- Dijon mustard
- Chopped Rosemary
- Pork tenderloin
- Vegetable or canola oil
- Salt & freshly ground black pepper
- Chicken broth
How to make Pork Medallions with Balsamic Honey Sauce
This twist on pork tenderloin has a delicious tangy and sweet sauce and there’s extra for dipping! It’s an easy, totally kid friendly meal to make, even on a weeknight.
Cut pork tenderloins into 1.5 inch medallions (rounds) and put into a zip top bag or place in a single layer in a shallow baking dish. Set aside.
In a medium bowl whisk together Balsamic vinegar, olive oil, honey, garlic, mustard and rosemary to create the marinade.
Measure out one cup of the marinade and set aside in the refrigerator. This will be used later in the sauce.
Pour the remainder of the marinade over the pork medallions. Seal the bag (or cover the dish) and place into the refrigerator. Marinate the pork medallions from 4-12 hours, turning occasionally.
Preheat oven to 400 degrees F.
Remove the pork from the bag or dish and discard the marinade. Season the pork medallions with salt and pepper to taste.
Lightly coat the bottom of a deep skillet with oil. Heat over medium-high heat until the oil is shimmering. Add the pork to the skillet in one layer. and sear for one to two minutes until browned. Turn and repeat on the other side.
Place the pork medallions in a single layer in a 9×13 glass baking dish, leaving spaces between them.
Place into the oven and bake at 400 degrees F for 15 minutes, until a thermometer inserted reaches 160-165 degrees F.
Remove from the oven and keep warm, loosely covered until ready to serve.
In the meantime return the skillet to medium-high heat and deglaze the pan with the chicken stock, scraping the brown bits up off of the bottom.
Add the reserved 1 cup of marinade and cook, whisking occasionally until thickened and reduced by half.
This usually takes about 10 minutes. The look and feel of the sauce will change as it reduces and thickens.
When the sauce has been reduced enough it will be a syrupy consistency and will cling to a spoon.
Serve the pork medallions with sauce spooned over the top of each one. Any extra sauce can be served on the side or used as a dipping sauce. Enjoy!
Other Easy Weeknight Recipes You Might Like
Simple Weeknight Meatloaf – Hearty and satisfying comfort food made with simple spices and pantry ingredients!
Weeknight Pineapple Shrimp and Rice Bake – Flavorful pineapple chunks and tender shrimp on a bed of fluffy rice, drizzled with a quick and easy sweet island sauce.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Weeknight Shrimp Portofino – A light pasta dish featuring shrimp and marinated artichokes, perfect weeknight fare.
Pork Medallions with Balsamic Honey Sauce
Ingredients
For Marinade and Sauce:
- 1 cup balsamic vinegar
- 1/4 cup olive oil
- 1/3 cup honey
- 3-4 cloves garlic minced
- 2 tbsp Dijon mustard
- 1 tsp dried chopped rosemary
Other Ingredients:
- 1-2 pounds pork tenderloin cut into 1.5 inch medallions
- 1 tsp vegetable or canola oil for searing
- Salt & freshly ground black pepper to taste
- 1 cup chicken broth
Instructions
- Cut pork tenderloins into 1.5 inch medallions (rounds) and put into a zip top bag or place in a single layer in a shallow baking dish. Set aside.
- In a medium bowl whisk together Balsamic vinegar, olive oil, honey, garlic, mustard and rosemary to create the marinade.
- Measure out one cup of the marinade and set aside in the refrigerator. This will be used later in the sauce.
- Pour the remainder of the marinade over the pork medallions. Seal the bag (or cover the dish) and place into the refrigerator. Marinate the pork medallions from 4-12 hours, turning occasionally.
- Preheat oven to 400 degrees F.
- Remove the pork from the bag or dish and discard the marinade. Season the pork medallions with salt and pepper to taste.
- Lightly coat the bottom of a deep skillet with oil. Heat over medium-high heat until the oil is shimmering. Add the pork to the skillet in one layer. and sear for one to two minutes until browned. Turn and repeat on the other side.
- Place the pork medallions in a single layer in a 9×13 glass baking dish, leaving spaces between them.
- Place into the oven and bake at 400 degrees F for 15 minutes, until a thermometer inserted reaches 160-165 degrees F. Remove from the oven and keep warm, loosely covered until ready to serve.
- Return the skillet to medium-high heat and deglaze the pan with the chicken stock, scraping the brown bits up off of the bottom.
- Add the reserved 1 cup of marinade and cook, whisking occasionally until thickened and reduced by half.
- This usually takes about 10 minutes. When the sauce has been reduced enough it will be a syrupy consistency and will cling to a spoon.
- Serve the pork medallions with sauce poured over the top. Any extra sauce can be served on the side or used as a dipping sauce. Enjoy!
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