Pan Seared Pork Medallions with Balsamic Glaze

Sometimes a recipe that seems "fancy" isn't always as complicated as one might assume. Pork medallions are a specific cut of pork, they can be cut from pork steaks or pork tenderloin. Ask your butcher to cut your pork into medallions so you don't have to do it at home. A balsamic reduction (or glaze) is a versatile culinary tool. Use it over meat, in salads, over fruit or vegetables to sweeten and heighten the flavor of a recipe of your choosing.

Pan Seared Pork Medallions with Balsamic Glaze

Yields: 4 servings

Ingredients:

1-1 1/2 lb pork tenderloin, sliced into medallions

(yields 1 C glaze)
2 C balsamic vinegar (the better quality vinegar, the better the flavor)
1/4-1/2 C brown sugar (depending on your desired sweetness)

Directions:

In a small saucepan, mix balsamic vinegar and brown sugar over medium heat. Stir constantly until sugar is completely dissolved. Bring mixture to a boil, reduce heat and simmer on low until glaze has reduced by half (approximately 20 minutes). Mixture should be able to coat the back of a spoon. Set aside, or pour into resealable jar for another time.

Heat large skillet over medium-high heat. Brush both sides of pork medallions with olive oil (omit this step if using a non-stick skillet). Once pan is hot, sear medallions 3 minutes on each side. Turn round sides of medallions in pan, about 1 or 2 minutes, to brown. Transfer to cutting board, let rest 5 minutes.

Serve medallions with steamed or roasted vegetables, quinoa salad or other favorite side dish. Garnish medallions with balsamic glaze. Serve hot!

*Try using raspberry vinegar or red wine vinegar for a different flavored glaze. You can also substitute brown sugar for agave, honey, or molasses.

Enjoy and Bon Appetit!