Maple, Balsamic and Rosemary Pork Tenderloin Medallions

From Chow Bella

Maple, Balsamic and Rosemary Pork Tenderloin Medallions

1 1-lb pork tenderloin, cut across the grain into rounds or large chunks

1/2 tbsp olive oil

1/2 tbsp unsalted butter1/2 tsp crushed dried rosemary

1 clove garlic, grated or minced

1 tbsp pure maple syrup

2 tbsp balsamic vinegar

salt and pepper, to taste

1. Heat a large skillet over medium to medium-high heat.

2. Season the meat with salt, pepper, and rosemary.

3. Heat the oil and butter in the skillet until the butter melts, then add the seasoned pork pieces. Brown on the first side, then flip and brown on the second side.

4. When the pork is about 90% done, add the garlic into the bottom of the pan and cook until fragrant, tossing the meat with the garlic, about 2 min.

5. Add the honey and vinegar. Toss the pork in the honey and vinegar, and cook until the juice is nearly evaporated and a thick sauce glosses the meat. 

Servings per recipe: 4