YumVerseEats
Balsamic Pork Tenderloin
Balsamic pork tenderloin medallions seared and glazed in a sweet-tangy balsamic reduction.
RECIPE AT A GLANCE
15
min
Active Time
30
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Slicing the tenderloin into medallions means it cooks fast in the skillet. A balsamic reduction glazes each piece with sweet-tangy flavor.
Quick Fixes
Glaze too sharp: add a touch of honey to balance.
Medallions dry: pull at 145°F; they cook quickly.
Ingredients
Protein
Seasoning
• ½ teaspoon black pepper
Sauce
• ⅓ cup balsamic vinegar
• 2 tablespoons honey
• 2 cloves garlic, minced
• ½ cup low-sodium chicken broth
• 1 tablespoon unsalted butter
Topping
How to Make It
1
Season the pork medallions with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the medallions 2 to 3 minutes per side until they reach 145°F, then transfer to a plate.
3
Add balsamic vinegar, honey, garlic, and broth to the skillet and simmer 4 to 5 minutes until syrupy.
4
Swirl in the butter.
5
Return the medallions and turn to coat.
6
Top with parsley and serve.
Store
Store up to 3 days.
Reheat
Reheat gently on the stovetop with a splash of broth.
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MORE READER FAVORITES
15
min active
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30
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35
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15
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30
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420
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Avo's Tip
Slice the tenderloin into medallions so it cooks fast and soaks up more glaze.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Why medallions?
Slicing the tenderloin speeds up cooking and gives more surface for the glaze.
• What should I serve with it?
Mashed potatoes, polenta, or roasted vegetables.
• Can I roast it whole instead?
Yes. Sear, then roast at 425°F to 145°F and glaze at the end.
Balsamic Pork Tenderloin
Ingredients
—
—
1½ lb pork tenderloin, sliced into 1-inch medallions
—
—
1 teaspoon kosher salt
—
—
½ teaspoon black pepper
—
—
2 tablespoons olive oil
—
—
⅓ cup balsamic vinegar
—
—
2 tablespoons honey
—
—
2 cloves garlic, minced
—
—
½ cup low-sodium chicken broth
—
—
1 tablespoon unsalted butter
—
—
2 tablespoons chopped fresh parsley
Instructions
1
Season the pork medallions with salt and pepper.
2
Heat olive oil in a skillet over medium-high and sear the medallions 2 to 3 minutes per side until they reach 145°F, then transfer to a plate.
3
Add balsamic vinegar, honey, garlic, and broth to the skillet and simmer 4 to 5 minutes until syrupy.
4
Swirl in the butter.
5
Return the medallions and turn to coat.
6
Top with parsley and serve.
15
min
active
30
min
total
4
servings
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