For a deeper flavor, marinate the pork medallions in the balsamic mixture for at least 30 minutes before searing. Serve these medallions with roasted vegetables or a simple green salad for a complete and balanced meal. A splash of dry red wine added to the skillet after searing the pork will deglaze the pan and add another layer of flavor to the sauce. Use high-quality aged balsamic vinegar for the best flavor. Cheaper balsamic vinegars can be too acidic. Don't overcook the pork! It's best served slightly pink inside to maintain its tenderness.
Pork Loin Medallions with Balsamic Vinegar
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS13
Elevate your weeknight dinner with these succulent pork loin medallions, bathed in a rich balsamic glaze. A symphony of savory and sweet, this dish promises a gourmet experience with minimal effort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol73 mg
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Fiber0 g
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Protein26 g
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Saturated Fat4 g
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Sodium1281 mg
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Sugar4 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper. (5 minutes)
02
StepCut pork loin crosswise into even, 1/2-inch thick medallions. (5 minutes)
03
StepHeat a tablespoon of olive oil in a large skillet over medium-high heat. Sear pork medallions in batches, ensuring not to overcrowd the pan, until golden brown on both sides, about 2-3 minutes per side. Transfer seared medallions to the prepared baking sheet. (15 minutes)
04
StepIn a small bowl, whisk together minced garlic, salt, Dijon mustard, sugar, and black pepper. Slowly whisk in balsamic vinegar and olive oil until emulsified. (5 minutes)
05
StepDrizzle the balsamic mixture evenly over each pork medallion on the baking sheet. (2 minutes)
06
StepBake in the preheated oven until the medallions are just slightly pink in the centers, or until a meat thermometer inserted into the thickest part registers 145 degrees F (63 degrees C), about 15-20 minutes. (20 minutes)
07
StepLet the medallions rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful result. (5 minutes)
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RECIPE REVIEWS
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Nicolas Herman
Jul 1, 2025I marinated the pork for an hour and it was even more flavorful. Definitely a keeper!
Lupe Metz
Jun 22, 2025I accidentally overcooked the pork a little, but it was still delicious. I'll be more careful next time.
Gardner Huels
Jun 18, 2025My family loved this! I served it with mashed sweet potatoes and green beans.
Fausto Spencer
Jun 10, 2025This recipe was so easy to follow and the pork came out incredibly tender! The balsamic glaze is amazing.
Orville Walsh
May 29, 2025The balsamic vinegar reduction is what takes this recipe to the next level. Thank you!