Balsamic Pork Tenderloin Medallions
So simple yet tastes really elevated! This recipe is quick to make from convenient pork tenderloin, results in super tender meat, and has the most delicious pan sauce.
Servings: 4
Calories: 203kcal
Ingredients
- 1 pound pork tenderloin cut into medallions about 3/4” each
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 1 Tablespoon butter divided
- 1/2 cup low sodium chicken broth
- 1 Tablespoon balsamic vinegar
- fresh thyme or parsley optional garnish
Instructions
- Slice the pork into medallions and lie flat on the cutting board or on a plate.1 pound pork tenderloin
- In a small bowl, mix together the salt, thyme, rosemary, paprika, garlic powder, and black pepper. Sprinkle this mixture evenly on both sides of the medallions and gently press it into the pork.1 teaspoon kosher salt, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon sweet paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon black pepper
- Warm olive oil and melt 1/2 Tablespoon of butter together in a large skillet set over medium-high heat. When hot, add half of the medallions and cook for 2-3 minutes, until well-browned on the bottom. Flip to the other side and cook for 3-4 minutes more, until they reach an internal temperature of 145°F.1 Tablespoon olive oil, 1 Tablespoon butter
- Remove pork to a plate and set aside. Add another drizzle of olive to the pan if it looks dry, then repeat with the other half of the medallions.
- Once all the pork is cooked through, reduce the heat to medium and slowly pour in the broth. Scrape to release browned bits from the bottom of the pan, and bring the sauce to a simmer.1/2 cup low sodium chicken broth
- While the sauce bubbles, stir in the remaining 1/2 Tablespoon butter plus the balsamic vinegar. Let the butter melt, then stir well and keep simmering the sauce until it is as thick as you like.1 Tablespoon balsamic vinegar
- Return pork to the pan and spoon sauce on top to warm. Sprinkle with a few leaves of fresh thyme or parsley, and serve right away.fresh thyme or parsley
Nutrition
Calories: 203kcal | Carbohydrates: 2g | Protein: 24g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 673mg | Potassium: 488mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 2mg