Balsamic Glazed Pork Medallions

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I found this recipe for balsamic glazed pork medallions on a blog I follow, A Culinary Journey with Chef Dennis. I highly recommend you pay his blog a visit, and follow it. Chef Dennis’ original recipe was to use this great glaze on pork chops. We’re not big pork chop eaters, so instead I tried this on pork medallions. The end result was fantastic.

Balsamic Glazed Pork Medallions

A Wonderful Rich Flavor

Chef Dennis introduced me to Tamari sauce with this recipe for balsamic glazed pork medallions, and I’m glad he did. Tamari is fantastic. I now use it instead of soy sauce in any recipe I make that requires cooking. Tamari is a deeper brown and thicker than soy sauce. It has a richer, deeper flavor. If you are cooking, use Tamari. Keep soy sauce around on the table for drizzling over rice or Asian dishes.

Also try my delicious bacon wrapped pork medallions.

Balsamic Glazed Pork Medallions
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5 from 1 vote

Balsamic Glazed Pork Medallions

The glaze on the pork is just amazing.
Course Main
Cuisine American
Keyword grilled, pork chops
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 4
Calories 708kcal



  • Combine all but the pork.
  • Place pork into a resealable baggie or container and add all but 2 tablespoons of the marinade. Let marinate for 2-4 hours.
  • Heat a large skillet over high heat. I prefer cast iron for this. Add in the pork (first shaking off any excess marinade) and sear on both sides.
  • Reduce heat and cook until pork reaches 145 F. If you let them cook above 155 F they will tend to get tough.
  • Remove pork and let rest.
  • Meanwhile, add reserved marinade to the skillet and stir, cooking for 1 minutes. Drizzle over pork and serve.


Calories: 708kcal | Carbohydrates: 33g | Protein: 96g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 295mg | Sodium: 3061mg | Potassium: 1961mg | Fiber: 1g | Sugar: 27g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 5mg

Nutritional values are approximate.

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