This dish comes together in minutes, yet is elegant enough to serve to company. The rich, mahogany color of the sauced pork looks terrific when served on a bed of white rice.
The keys to success are: 1) Cut the pork into 1/4″ medallions so they cook very fast. Two minutes or so per side and they will be done. Try not to over cook – they are simply delicious and tender when cooked correctly. 2) For the most flavor, the sauce needs to be reduced to a syrup-like consistency. At that point return the medallions to the pan and coat each side with the sauce (which at this point is almost a glaze) prior to serving.
I always try to quote the source of the original recipe but, alas, I don’t have a clue where this recipe came from:)
Balsamic Pork Tenderloin
- 4 cloves garlic, minced
- 1 Tbsp. chopped, fresh rosemary (or 1 tsp. dried)
- 1/2 cup balsamic vinegar
- 3 Tbsp. honey
- 2 Tbsp. olive oil
- 1 Tbsp. dijon mustard
- salt and freshly ground pepper
- 1 1/2 lbs. pork tenderloin, sliced into 1/4″ medallions
- 1 Tbsp. olive oil
- Trim the pork tenderloin of fat and silver skin. Then slice into 1/4″ medallions. Lightly salt and pepper and set aside.
- Mix together in a medium bowl the garlic through the mustard. Set aside.
- Spray 12″ pan with non-stick cooking spray. Add the olive oil and heat on medium-high until oil shimmers. Add pork medallions (as many as can fit without overlapping or overcrowding the pan) and cook 2 minutes or so per side*. Transfer to plate and repeat with remaining medallions (if there are any), transferring to plate when done.
- Add balsamic sauce ingredients to pan. Stir, occasionally, as sauce reduces. As it starts to appear to be noticeably reduced, increase stirring. When sauce just begins to have a syrup-like consistency, return pork to pan. Turn each piece over in pan so that both sides are covered with sauce. Turn off heat and serve.
*The best way that I have found to know when to turn pork or chicken is to wait until a ring of ‘white’ surrounds the piece of meat. Once that occurs, turn over and cook for the same amount of time or a bit less.