Pan-Seared Balsamic Glazed Pork Medallions

Tender pork medallions seared to perfection and coated in a sweet and tangy balsamic glaze, served alongside aromatic rosemary roasted potatoes and sautéed green beans for a complete and elegant meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 4
• Cuisine: French
• Difficulty: Medium
• Cost: $3.96/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• sauté
• roast
• savory
• rich
• special occasion

Ingredients

• 1.5 pound pork tenderloin (trimmed)
• 3 tablespoon olive oil
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup balsamic vinegar
• 2 tablespoon brown sugar
• 1 teaspoon dried rosemary
• 1 pound red potatoes (cut into 1-inch pieces)
• 1 tablespoon fresh rosemary (chopped)
• 1 pound fresh green beans (trimmed)
• 1 tablespoon butter
• 2 clove garlic (minced)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. In a large bowl, toss the 1 pound red potatoes with 2 tablespoons olive oil, 1 tablespoon chopped fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread potatoes in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned, tossing halfway through.
2. While potatoes roast, slice the trimmed pork tenderloin into 1-inch thick medallions. Season generously with salt and black pepper.
3. In a medium saucepan, combine 1/2 cup balsamic vinegar, 2 tablespoons brown sugar, and 1 teaspoon dried rosemary. Bring to a simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the glaze thickens slightly. Remove from heat.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side, until browned and cooked through (internal temperature should reach 145 degrees Fahrenheit).
5. Reduce heat to low and pour the balsamic glaze over the pork medallions, turning to coat evenly.
6. In another skillet, melt 1 tablespoon butter over medium heat. Add 2 minced cloves of garlic and trimmed fresh green beans. Sauté for 5-7 minutes until tender-crisp. Season with a pinch of salt and pepper.
7. Serve the balsamic glazed pork medallions with roasted rosemary potatoes and garlic green beans.

Notes

Pork tenderloin cooks quickly, so watch carefully to avoid overcooking. It's best served immediately.

Nutrition (per serving)

• Calories: 530
• Protein: 45.5 g
• Carbohydrates: 42.1 g
• Fat: 20.8 g
• Fiber: 6.5 g
• Sodium: 790 mg
• Saturated Fat: 5.9 g
• Sugar: 18.2 g
• Cholesterol: 120 mg