Pork Medallions with a Balsamic Honey Mustard Sauce
Course Main Course
Prep Time 10minutes
Cook Time 15minutes
1tbspspicy brown mustard
Sea salt and freshly cracked pepperto taste
1pork tenderloinsilverskin removed & cut into 1 inch medallions
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.