Ingredients
Method
- 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 9x13 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!