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Pork Tenderloin Medallion Recipe

Want to impress your family with this super easy pork dish? The recipe’s so simple, you’ll get it on the table in just 20 minutes. Serve with sautéed greens and a yukon gold mashed potatoes or wild rice.

Pork Tenderloin Medallions with Rosemary Balsamic Reduction

Pork-Medallions_opt

  • 1 tbsp extra virgin olive oil
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup balsamic vinegar
  • 1 large pinch of sugar
  • 1 palmful fresh rosemary leaves, chopped
  • 1 tsp Dijon mustard
  • cooking spray
  • 1 pork tenderloin (1 lb), cut in 1 inch slices
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

1. Heat extra virgin olive oil in a small saucepan that’s been heated over medium-high heat. Add shallots and garlic and saute 2 minutes. Add vinegar, sugar, rosemary and mustard. Cook, stirring occasionally, until reduced to about ½ cup.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle pork with salt and pepper. Place pork in pan and cook 2 minutes on each side. Add balsamic reduction and cook 1 minute, turning pork to coat.

3. Remove from pan and let rest 5 to 10 minutes before serving.

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3 thoughts on “Pork Tenderloin Medallion Recipe

  1. Hey guys, just wanted to point out that, although rosemary features prominently in the title, you completely left it (and the large pinch of sugar) out of the directions….. :-/

    1. Hi Katie,
      Maybe the directions are a little unclear. In the first step, after you saute the shallots and garlic, you “add vinegar through mustard,” meaning the vinegar, mustard and all the ingredients listed in between. This is done in a lot of cook books nowadays, but I totally understand how that might have been unclear. I’ll edit that.

      Thanks for the heads-up!
      –Carolyn

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