Glazed Pork Medallions

Monday, October 17, 2011

These lean pork medallions are tender and delicious, with a slightly sweet and tangy flavor. The great thing about pork tenderloin, from which these medallions are cut, is that it's almost as lean as white-meat chicken. Pork is also a richer-tasting meat, which in itself is very satisfying, and a nice change from everyday chicken breasts. The flavor combination in these glazed medallions makes them a kid-pleaser, too. It certainly did in our house!

Prep Time: 5?minutes

Cook Time: 12?minutes

Total Time: 17?minutes


  • 1 ? pounds pork tenderloin, trimmed
  • 1 tbsp olive oil
  • ? cup balsamic vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard


Cut pork tenderloin into one inch rounds. Heat oil in large skillet on medium heat.

Meanwhile preheat oven to 375 degrees, and spray a baking sheet with nonstick cooking spray.

Saute medallions one minute per side, then transfer to baking sheet.

Whisk vinegar, honey and mustard together in a small bowl. Generously brush medallions with glaze.

Cook in oven for 10 minutes.

Serves 4

Per Serving: Calories 205, Calories from Fat 69, Total Fat 7.1g (Sat 2.1g), Cholesterol 72mg, Sodium 155mg, Carbohydrate 10.3g, Fiber 0g, Protein 23.8g

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