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.
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.
- GOURMET BALSAMIC VINEGAR: Expertly crafted by The…
- SWEET & TANGY TASTE: A tangy, sweet vinegar ideal…
Also try my delicious bacon wrapped pork medallions.
Balsamic Glazed Pork Medallions
Equipment
Ingredients
- ½ cup maple syrup
- ¼ cup balsamic vinegar
- ¼ cup Tamari sauce
- ½ cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 4 cloves garlic minced
- 1 pork tenderloin cut into 1 1/2″ thick medallions
Instructions
- 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.
Notes
Nutrition
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