Pork Medallions with a Balsamic Honey Mustard Sauce

I haven’t made a pork tenderloin for quite awhile so I decided to make one for dinner. I found a tasty looking marinade at The¬†Dinnervine that looked delicious. The marinade was a snap to put together and the pork cooked quickly – ¬†it was perfect for a weeknight meal. The marinade/sauce was flavorful and made the tender meat taste extra delicious.

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 (click this link 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 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.

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Pork Medallions with a Balsamic Honey Mustard Sauce

Yield: 4

Prep Time: 10 min.

Cook Time: 15 min.

Ingredients:

3 tbsp olive oil
3 tbsp chicken broth
2 tbsp balsamic vinegar
1 tbsp spicy brown mustard
1 tbsp honey
1/2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
1 garlic clove, minced
1 pork tenderloin, silverskin removed & cut into 1 inch medallions
2 tbsp chicken broth

Directions:

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 some of the marinade to the pan, 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.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Dinnervine

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27 Responses to “Pork Medallions with a Balsamic Honey Mustard Sauce”

  1. 1

    Becki's Whole Life — September 16, 2013 @ 8:19 pm

    I have a package of pork tenderloin in my fridge right now and I couldn’t decide what to do with it…..until now. This sounds delicious!

    [Reply]

  2. 2

    Sues — September 16, 2013 @ 8:53 pm

    I don’t have pork tenderloin nearly enough and this looks just glorious! Perfect fall meal!

    [Reply]

  3. 3

    Anne ~ Uni Homemaker — September 16, 2013 @ 9:58 pm

    This looks amazing Pam! Love the balsamic honey mustard sauce. Delicious!

    [Reply]

  4. 4

    Diane — September 17, 2013 @ 12:58 am

    Mmmm think I have some pork in the freezer, this sounds delicious. Have a good week. Diane

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  5. 5

    Carmen Rosa — September 17, 2013 @ 1:58 am

    Pam, This looks amazing. I love all the ingredients in this recipe.

    [Reply]

  6. 6

    Blond Duck — September 17, 2013 @ 4:32 am

    Delish!

    [Reply]

  7. 7

    Jenn — September 17, 2013 @ 5:25 am

    Mmmm…this sauce does sound wonderful.. and would be perfect with pork… and chicken!!!!

    [Reply]

  8. 8

    Grubarazzi — September 17, 2013 @ 5:49 am

    Mmm. I’m going to make this soon. That dressing sounds perfect.

    [Reply]

  9. 9

    Sam @ My Carolina Kitchen — September 17, 2013 @ 6:03 am

    We love pork tenderloins and always have one in the freezer. Great recipe Pam with lots of flavor and beautiful presentation as well.
    Sam

    [Reply]

  10. 10

    Lia — September 17, 2013 @ 7:17 am

    Hi Pam,
    I love this recipe so much that I’m taking it with me straight away!!
    Cheers,
    Lia.

    [Reply]

  11. 11

    Kate — September 17, 2013 @ 7:54 am

    We enjoy pork tenderloin very much, this marinade sounds wonderful. A must do for this gal.

    [Reply]

  12. 12

    Larry — September 17, 2013 @ 8:20 am

    Looks and sounds delicious Pam. I can’t remember the last time we had medallions.

    [Reply]

  13. 13

    Pamela @ Brooklyn Farm Girl — September 17, 2013 @ 8:44 am

    Loving that honey mustard sauce, this has to taste delicious!

    [Reply]

  14. 14

    Marjie — September 17, 2013 @ 12:28 pm

    The sauce sounds just wonderful! I might try it with my pork later this week.

    [Reply]

  15. 15

    Kim in MD — September 17, 2013 @ 1:14 pm

    I am seriously drooling over this right now!

    [Reply]

  16. 16

    Peggy Recker — September 17, 2013 @ 4:52 pm

    Those look so good! Love seeing you over on FB..

    [Reply]

  17. 17

    Mary — September 17, 2013 @ 5:14 pm

    What a great recipe Pam! lovely ingredients – sounds delicious :) )
    Mary x

    [Reply]

  18. 18

    Joanne — September 17, 2013 @ 7:45 pm

    Mmm that marinade does sound super tasty.

    [Reply]

  19. 19

    Dawn @ Words Of Deliciousness — September 17, 2013 @ 7:52 pm

    This looks so tasty. Perfect.

    [Reply]

  20. 20

    Angie@Angie's Recipes — September 17, 2013 @ 8:14 pm

    I love that balsamic honey mustard sauce! Bet it will go well with chicken breast too.

    [Reply]

  21. 21

    Chung-Ah | Damn Delicious — September 17, 2013 @ 8:21 pm

    I’m dying over that balsamic honey mustard sauce, Pam!

    [Reply]

  22. 22

    Jovina Coughlin — September 18, 2013 @ 7:09 am

    Wwonderful photo. The pork looks very appetizing.

    [Reply]

  23. 23

    grace — September 18, 2013 @ 11:44 am

    tasty sauce, pam! i don’t actually like the taste of pork (!) but like the texture–thank goodness there are so many delicious ways to mask it. :)

    [Reply]

  24. 24

    Shane — September 19, 2013 @ 8:34 am

    It’s in th crock pot right now! Using turkey instead of pork =) thanks!

    [Reply]

  25. 25

    Chris — September 21, 2013 @ 6:31 am

    I’m working on a tenderloin slider today that was going to use thin sliced cooked tenderloins with my honey/mustard/bacon sauce but now I am thinking of cooking them after sliced into medallions like this. That might work better on a slider.

    [Reply]

  26. 26

    Doni — December 3, 2013 @ 9:40 pm

    I was looking for something fairly quick and easy to make with pork tenderloin tonight and found this in a search. It turned out just perfect. I only marinated them at room temp for about 30 minutes then I seared the medallions on my grill pan and then turned them at an angle to get the grill marks on them, threw them in the oven on the grill pan for 10 minutes because we like our pork tenderloin medium rare. I used beef broth because I had a box already open in the frig, added a little to the leftover marinade and reduced that in a sauce pan while the meat was cooking. I let the meat stand for a few minutes before drizzling with the sauce and served with rice pilaf and a salad. The presentation was very nice and the whole meal took less than an hour! This recipe is great for a weeknight dinner but would definitely be worthy of serving at a dinner party as well.

    [Reply]

  27. 27

    Dex — April 26, 2014 @ 2:10 pm

    Saw the recipe this morning and have these marinading in the fridge now…

    [Reply]

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