Balsamic Glazed Pork Medallions

DF, GF

This is one of my staples for a quick and delicious weeknight meal.  It also helps that most of the ingredients are items I keep on hand in my frig and pantry.  Plus when you say pork medallions it sounds so fancy; a step above the average pork chop.  Try it tonight!

Balsamic Glazed Pork Medallions
1/2 cup balsamic vinegar
1 tbs honey
4 tbs olive oil
1 tbs dijon mustard
1 lb pork tenderloin
1 rosemary sprig, chopped
2 garlic cloves, minced
1 shallot, finely chopped
salt and pepper

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Make the  balsamic glaze: Add the vinegar, honey, 2 tbs olive oil, dijon mustard, and salt and pepper in a bowl, stir to combine.

Slice the tenderloin into 1-inch thick medallions.

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Cover the bottom of a medium skillet with a light film of olive oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer the slices to a dish, set aside.

Add shallot, rosemary and garlic to hot pan.

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Let cook until fragrant, 1-2 minutes.  Add balsamic glaze, while scrapping up the brown bits from the bottom of the pan.  Add pork back into the pan, turning in the glaze to coat the pork.  Let the pork finish cooking through in glaze, 3 -4 minutes or until desired doneness.  

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