Pork Medallions with a Balsamic Honey Mustard Sauce

Pork Medallions with a Balsamic Honey Mustard Sauce

I haven’t made a pork tenderloin for quite a while so I decided to make one for dinner. I found a tasty-looking marinade at The Dinnervine that looked delicious. The marinade was a snap to put together and the pork cooked quickly –  it was perfect for a weeknight meal. The marinade/sauce was flavorful and made the tender meat taste extra delicious.

Pork Medallions with a Balsamic Honey Mustard Sauce

How to Make Pork Medallions with a Balsamic Honey Mustard Sauce

Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt, and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.

Remove the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.

Remove the meat from the refrigerator 20 minutes prior to cooking. Preheat the oven to 400 degrees. Coat an OVEN-proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. Flip the pork over, add the reserved marinade to the pan along with the 2 tablespoons of chicken broth, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through. Remove from the oven. Place the medallions on a serving platter then drizzle with the sauce from the pan. Garnish with chopped parsley. Enjoy.

Pork Medallions with a Balsamic Honey Mustard Sauce

 

Pork Medallions with a Balsamic Honey Mustard Sauce

Pork Medallions with a Balsamic Honey Mustard Sauce

Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp chicken broth
  • 2 tbsp balsamic vinegar
  • 1 tbsp spicy brown mustard
  • 1 tbsp honey
  • ½ tsp dried thyme
  • Sea salt and freshly cracked pepper to taste
  • 1 garlic clove minced
  • 1 pork tenderloin silverskin removed & cut into 1 inch medallions
  • 2 tbsp chicken broth

Instructions

  • Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt, and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag. Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.
  • Remove the silverskin from the pork tenderloin (see link above for instructions). Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.
  • Remove the meat from the refrigerator 20 minutes prior to cooking.
  • Preheat the oven to 400 degrees. Coat an OVEN-proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. Flip the pork over, add the reserved marinade to the pan along with the 2 tablespoons of chicken broth, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through.
  • Remove from the oven. Place the medallions on a serving platter then drizzle with the sauce from the pan. Garnish with chopped parsley. Enjoy.
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30 Comments

  1. tasty sauce, pam! i don’t actually like the taste of pork (!) but like the texture–thank goodness there are so many delicious ways to mask it. 🙂

  2. I’m working on a tenderloin slider today that was going to use thin sliced cooked tenderloins with my honey/mustard/bacon sauce but now I am thinking of cooking them after sliced into medallions like this. That might work better on a slider.

  3. I was looking for something fairly quick and easy to make with pork tenderloin tonight and found this in a search. It turned out just perfect. I only marinated them at room temp for about 30 minutes then I seared the medallions on my grill pan and then turned them at an angle to get the grill marks on them, threw them in the oven on the grill pan for 10 minutes because we like our pork tenderloin medium rare. I used beef broth because I had a box already open in the frig, added a little to the leftover marinade and reduced that in a sauce pan while the meat was cooking. I let the meat stand for a few minutes before drizzling with the sauce and served with rice pilaf and a salad. The presentation was very nice and the whole meal took less than an hour! This recipe is great for a weeknight dinner but would definitely be worthy of serving at a dinner party as well.

  4. Sounds great but I have questions. What do you do with the additional chicken stock shown in the ingredients list at the bottom of the recipe and what so you do with the marinade you reserved? Is that what you cook it in or drizzle on at the end?

    1. Nanci,

      If you read the last paragraph of the recipe it will tell you when to use the reserved marinade and the chicken broth.

      I hope you enjoy it!

      Pam

  5. I would recommend this recipe its really tasty and easy to do .I was looking for a recipe that didn’t include cream . I will be making this again