Pork Medallions with a Balsamic Honey Mustard Sauce
Servings 4
Equipment
- Ovenproof Cast-Iron Skillet
Ingredients
Marinade:
- 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
Other Ingredients:
- 1 pork tenderloin silverskin removed & cut into 1-inch medallions
- 2 tbsp chicken broth
- Fresh parsley, chopped
Instructions
- Prepare the marinade by combining 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.
- Prepare the pork by removing the silverskin from the pork tenderloin (click this link for instructions). Cut the tenderloin into 1-inch thick medallions.
- Marinate the pork by placing it into the zip-lock bag and sealing it. Place into the refrigerator to marinate for 30 minutes.
- Remove the meat from the refrigerator 20 minutes before cooking.
- Preheat the oven to 400 degrees.
- Cook the pork by coating an ovenproof cast-iron skillet with cooking spray and heating it 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 skillet in the oven and cook for 13-15 minutes or until pork is cooked through. Remove from the oven.
- Serve by placing the medallions on a serving platter, then drizzle with the sauce from the pan.
- Garnish with chopped parsley. Enjoy.