Pork Medallions with Balsamic Glaze

Pork Medallions with Balsamic Glaze

Five in 25

Serves 4

Five Ingredients

~1.5 lb pork tenderloin

1/3 cup balsamic vinegar

½ cup chicken stock

2 T honey

2 T unsalted butter

From the Pantry

1 t Dijon mustard

2 T olive oil

Cut the pork tenderloin into 1 to 1 and ½ inch medallions. Season with salt and pepper.

In a stainless-steel skillet or cast-iron skillet bring 2 T olive oil up to medium high heat. Add the medallions and cook for 4-5 minutes or until they release naturally from the skillet. Flip and cook 3-4 minutes more. We recommend cooking to 135F internal for medium once they finish resting. Continue flipping and cooking more if you want them more well done.

Remove pork from skillet and add vinegar, stock and honey. Scrape up any fond and stir vigorously. Add mustard and incorporate. Reduce by half and turn heat to low. Add the butter and stir constantly until butter is incorporated and sauce is glossy and smooth. Taste and season with salt and pepper if needed.

Serve pork alongside a starch, veggie, or salad. Drizzle with the glaze and garnish with fresh herbs if desired.