Delicious and tender Pork Medallions with Balsamic Honey Glaze. An impressive yet easy stove top dinner using minimal ingredients that is great for a date night in!

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Here’s a great “fancied up” dish that you can make for your friends, family, for a special dinner or just a regular Tuesday. Honestly, these Balsamic Glazed Pork Medallions taste like a million bucks without the cost. If you had a chance to check out the Pork Medallions in a Dijon Mustard Sauce, you’ll love these.

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What is this Pork Dish Like

• Difficulty – This recipe isn’t difficult to make and isn’t time consuming. However, I would say it’s a moderate difficulty. You want to get the sauce just right, so make sure not to boil it but also allow it time to thicken up!
• Taste – The pork is really tender with a crust made from the flour. The sauce is absolutely delicious, rich and decadent!
• Serving – As a main course, this pork dish, serves 4 people. In the recipe card at the end of the post you can easily adjust the serving size.

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Ingredients

• Pork medallions – Pork medallions are a centre cut of a pork tenderloin.
• Flour – All purpose flour is used to coat the pork. It creates a crust on the pork and also thickens the sauce.
• Seasonings – This recipe just uses black pepper and salt.
• Olive oil – The pork medallions are cooked in olive oil.
• The sauce – This sauce is made from balsamic vinegar, honey, chicken broth and a little butter.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Make flour coating – In a large shallow dish, combine the flour, salt and pepper. Stir to combine.
2. Coat the pork in the flour – Pat dry the pork medallions with paper towels. Add the pork medallions to the flour and coat both sides completely. Shake off any excess flour.
3. Sear the pork – In a large skillet set over high heat, add the olive oil. Heat for about 2 minutes and then add the pork medallions. Cook for about 2 minutes and then flip them over. Cook for a further 2 minutes and remove the pork from the pan.
4. Make the sauce – Reduce heat to medium and add the balsamic vinegar, honey and chicken broth. Whisk to combine and bring to a simmer. Reduce heat to medium low, add the butter and leave to thicken for about 2 minutes.
5. Add pork to the sauce – Add the pork medallions to the sauce, cover and cook for a further 5 minutes until the pork is cooked through.
6. Serve – Remove from heat and serve with the sauce with your choice of side dishes.

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Recipe Tips

• Pat the pork dry – It’s important to pat the pork dry so the flour sticks when you coat the medallions.
• Prep ahead – The pork can be coated in the flour seasoning up to 8 hours before cooking. The sauce can be made the day before and reheated.
• Serve as soon as it’s cooked – This dish is best served fresh. Although you can cook the sauce before hand, cook the pork just before serving. It will have a tendency to dry out when reheated.

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Substitutions

• Pork medallions – Pork medallions are a centre cut of a pork tenderloin. You could use a pork tenderloin for this recipe. Just keep in mind, it will take much longer to cook. A pork tenderloin will take about 30 – 40 minutes to cook on the stove top.

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Serving Suggestions

There are so many options! It would go great with the Sauteed Wild Asparagus Couscous, Crispy Oven Roasted Baby Parmesan Potatoes, or even the Sheet Pan Vegetables. They are all great fresh options. And don’t forget you can check out the Side Dishes Section for many more recipes!

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Frequently Asked Questions

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Thanks For Stopping by & Hope to See You Soon!