,

Balsamic Honey Glazed PorK Medallions

Balsamic Honey Glazed Port Medallions

Balsamic Honey Glazed Port Medallions

Ingredients

  • Balsamic-Honey Glaze Ingredients:
  • 4 cloves Garlic, finely chopped
  • 1 T Fresh Rosemary, chopped
  • ½ c Balsamic Vinegar
  • 3 T Raw Honey
  • 2 T Grass-fed Butter OR Ghee, melted
  • 1 T Dijon Mustard
  • Pork Ingredients:
  • 1-2 lbs Clean (No Hormones or Antibiotics) Pork Tenderloin
  • 1 T Grass-fed Butter OR Ghee, for searing
  • ½ tsp Pink Salt
  • ¼ tsp Black Pepper
  • ½ tsp Onion Powder
  • ½ tsp Ground Coriander

Instructions

    1. Put the garlic and rosemary in a small bowl.
    2. Add the vinegar, honey, melted butter or ghee, Dijon mustard, and stir to combine well. Set aside.

      Pork Instructions:
    3. Slice the tenderloin into 1” thick medallions (rounds).
    4. Melt 1 T butter or ghee in a skillet over medium heat until hot.
    5. Season the pork medallions with the salt, pepper, onion powder and the coriander.
      lace the slices 1-layer thick in the warm skillet and cook for 3-4 minutes. Turn the medallions and cook the other side for 3-4 minutes also.
    6. Pour the glaze over the medallions and cover the skillet with a lid.
    7. Simmer the glazed medallions for about 6-8 more minutes to make sure the pork is done all the way through. If using a meat thermometer, make sure they are 150 degrees in the middle of each medallion. Serves well with riced cauliflower.
© © Balsam Institute
/by