35 min 3
Rosemary Balsamic Pork Medallions
Succulent and flavorful pork medallions are seasoned with fresh rosemary and balsamic vinegar in this recipe. The herbaceous rosemary cuts through the usually thick flavor of the balsamic vinegar for a perfect pairing. Serve with Cauliflower Mash or steamed asparagus for a complete meal.
1 (1-pound) pork tenderloin, sliced into 1 1⁄2-inch-thick medallions
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons butter, divided
1 garlic clove, minced
1 shallot, minced
3 tablespoons balsamic vinegar
1 teaspoon soy sauce
4 fresh rosemary sprigs
4 fresh thyme sprigs
Directions Preparing:15 minCooking:20 min
Step 1Preheat the oven to 475°F.
Step 2Season each medallion with the salt and pepper.
Step 3In a large oven-safe skillet over medium-high heat, heat the olive oil and 1 tablespoon of butter for 1 minute. Add the garlic and shallot and sauté until fragrant, about 1 minute. Add the pork medallions to the skillet. Sear on each side for about 2 minutes.
Step 4Add the balsamic vinegar, soy sauce, rosemary, thyme, and the remaining 3 tablespoons of butter to the skillet. Stir to combine. Spoon the balsamic mixture over the pork. Bring to a simmer and cook for about 2 minutes.
Step 5Remove the skillet from the heat and place it into the preheated oven. Bake for 5 minutes. Flip the medallions and spoon the balsamic mixture over each piece. Continue baking for an additional 5 minutes, or until the internal temperature reaches 150°F.
Step 6Remove from the oven and allow the pork to rest for 2 to 3 minutes before serving.
Step 7Serve with your preferred sides and any remaining balsamic sauce from the pan.
Nutrition Facts (per serving of 3:1)