Wednesdays Unplugged - Pork Tenderloin Medallions with Balsamic-Honey Glaze

"Why don't skeletons like parties? They have no body to dance with!"

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!

It's been a busy but fun week. Moustaches were a fun hit... wild turkeys 'charged' our back patio... great Breakfast Club Halloween party... granddaughter working on her art project... reading Halloween jokes instead of quotes at dinner tonight...

RECIPE OF THE WEEK

I was really hungry for pork tenderloin tonight, and these medallions were super tender and tasty, inspired by a recipe from foodnetwork.com. Our son said they were like 'butter-knife' steaks.

PORK TENDERLOIN MEDALLIONS with balsamic-honey glaze

1 3/4 to 2 pounds pork tenderloin
Canola oil for searing pork
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish if desired
1/2 cup balsamic vinegar
3 tablespoons honey
1/4 cup brown sugar
2 tablespoons olive oil
1 tablespoon dijon mustard
Salt and freshly ground black pepper

Preheat oven to 350 degrees F.

Make the glaze: Put garlic and rosemary in a small bowl. Add the vineage, honey, brown sugar, olive oil, mustart, salt and pepper to taste, and stir to combine.

Pork: Slice the tenderloin into 1-inch thick medallions. Cover the bottom of a medium skillet with a light film of canola 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 on each side until lightly browned. Transfer the sloice in a single layer to a shallow baking dish. Pour the glaze over the slices and turn them to coat.

Roast for 8-10 minutes, until a thermometer inserted in meat registers 140 degrees F. Serve on a platter, garnish with rosemary springs if desired.

Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks