Maple, Balsamic and Rosemary Pork Tenderloin Medallions

I'm back with another recipe. Things have settled down since graduation, and now that I am done writing my dissertation I hope to get back to regular posting. With all the stress of finishing my Ph.D., I barely had time to think of new recipes. I've been cooking recipes from some of my favorite cookbooks in the meantime. I've also been working on organizing my apartment.

Tonight's dinner was inspired by a recipe I posted a long time ago, Honey-Lemon Glazed Pork Tenderloin Medallions. I was feeling kind of frustrated because I didn't have any breakthrough recipe inspiration for a while, but sometimes you just need to look back at what you've already done and tweak things a little bit. This version is a little more wintery, which is perfect because I think we're about to have some bad winter weather roll through my town....

Maple, Balsamic and Rosemary Pork Tenderloin Medallions
Printable Recipe

1 1-lb pork tenderloin, cut across the grain into rounds or large chunks
1/2 tbsp olive oil
1/2 tbsp unsalted butter
1/2 tsp crushed dried rosemary
1 clove garlic, grated or minced
1 tbsp pure maple syrup
2 tbsp balsamic vinegar
salt and pepper, to taste

1. Heat a large skillet over medium to medium-high heat.
2. Season the meat with salt, pepper, and rosemary.
3. Heat the oil and butter in the skillet until the butter melts, then add the seasoned pork pieces. Brown on the first side, then flip and brown on the second side.
4. When the pork is about 90% done, add the garlic into the bottom of the pan and cook until fragrant, tossing the meat with the garlic, about 2 min.
5. Add the honey and vinegar. Toss the pork in the honey and vinegar, and cook until the juice is nearly evaporated and a thick sauce glosses the meat.

Servings per recipe: 4

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