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.
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
- 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.
Nutritional values are approximate.