Balsamic Pork Tenderloin
You can do pork tenderloin in sooo many ways because, first off it tastes great all by itself without any jazzing up. Then comes all the different flavors you can add to this low fat, real good cut of pork. We went with an old standby of ours tonight, Honey Balsamic Pork Tenderloin Medallions. You might think that it sounds too complicated for a quick and easy weeknight meal, but, have no fear! It is easy to put together and very easy to clean up.
Set the oven at 350°/175°C.
You can even have your carbs and veggies along for this quick and easy ride. That’s slices of sweet potato and frozen broccoli florets in the pic. We drizzled olive oil and sprinkled salt, pepper, garlic powder and lots of grated parmesan cheese.
Tossed it all together and spread it out on a foil covered cookie sheet and into the oven it went.
In a small bowl combine the balsamic vinegar, honey, olive oil, rosemary, garlic powder, salt and pepper. You could use a whisk or a table fork. You could also use any different combo of spices and liquids that YOU want. Like balsamic vinaigrette salad dressing or dried basil and/or dried oregano or melted butter with chopped fresh garlic and on and on.
Put a 10″-12″ oven safe skillet on at medium high and add 2 tablespoons of olive oil. Then trim that thin layer of fat off of the tenderloin. It’s easy, just have a sharp knife and it’s over real quick. Then cut the tenderloin crossways into about one inch thick slices.
Sear the pork in the hot skillet for just one minute each side.
Then add the honey balsamic mixture to the skillet and turn the medallions over a few times in the liquid to get them coated with it. Put it into the oven. Turn the meat over a couple of times as it cooks. Check everything at about 10 minutes. The pork should be firm to a finger poke and the sweet potatoes and broccoli easily stabbed with a fork. Give them all a little more time if they didn’t pass your test. If you are a little fussy about getting the pork done enough you could use a meat thermometer or just take a medallion out and cut it in half to see if it is done to your liking.
When you serve up your Honey Balsamic Pork Tenderloin Medallions put a little of the liquid from the skillet on the medallions.
A nice California Cabernet goes well with this dish. Of course we recommend always enjoying some of Poppops’s homemade bread with any meal.
And I’ll bet that you will also like these Parsley Balsamic Chicken Filets
Honey Balsamic Pork Tenderloin Medallions
Ingredients
- 1 small pork tenderloin 1-1and1/4 lbs.
- 5 tablespoons olive oil 2 in skillet 2 on veggies 1 in liquid
- 1 large fresh sweet potato peeled and sliced into appx. 3/8" slices
- 3 cups frozen broccoli florets or fresh but then give the potatoes a 5 min. head start
- 3/4 cup grated parmesan cheese
- 1 teaspoon salt 1/2 in liquid 1/2 on veggies
- 1 teaspoon black pepper 1/2 in liquid 1/2 on veggies
- 1/2 teaspoon garlic powder
- 1 teaspoon dried rosemary flakes
- 1/2 cup balsamic vinegar
- 1/4 cup honey
Instructions
- Set the oven at 350°/175°C. You can even have your carbs and veggies along for this quick and easy ride. That's slices of sweet potato and frozen broccoli florets in the pic. We drizzled olive oil and sprinkled salt, pepper, garlic powder and lots of grated parmesan cheese. Tossed it all together and spread it out on a foil covered cookie sheet and into the oven it went.
- In a small bowl combine the balsamic vinegar, honey, olive oil, rosemary, garlic powder, salt and pepper. You could use a whisk or a table fork. You could also use any different combo of spices and liquids that YOU want. Like balsamic vinaigrette salad dressing or dried basil and/or dried oregano or melted butter with chopped fresh garlic and on and on.
- Put a 10"-12" oven safe skillet on at medium high and add 2 tablespoons of olive oil. Then trim that thin layer of fat off of the tenderloin. It's easy, just have a sharp knife and it's over real quick. Then cut the tenderloin crossways into about one inch thick slices.
- Sear the pork in the hot skillet for just one minute each side. Then add the honey balsamic mixture to the skillet and turn the medallions over a few times in the liquid to get them coated with it. Put it into the oven. Turn the meat over a couple of times as it cooks. Check everything at about 10 minutes. The pork should be firm to a finger poke and the sweet potatoes and broccoli easily stabbed with a fork. Give them all a little more time if they didn't pass your test. If you are a little fussy about getting the pork done enough you could use a meat thermometer or just take a medallion out and cut it in half to see if it is done to your liking. A little bit of pink is good.
- When you serve up your Honey Balsamic Pork Tenderloin Medallions put a little of the liquid from the skillet on the medallions. A nice California Cabernet goes well with this dish. Of course we recommend always enjoying some of Poppops's homemade bread, no no sorry, YOUR homemade bread with any meal.
Notes
