|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||1%|
|Total Sugars 11g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These lean pork medallions are tender and delicious, with a slightly sweet tang thanks to its honey-mustard and balsamic glaze. Ready in less than 20 minutes, with very little effort on your part, the medallions cook in the oven while your hands are free to make a quick salad and whip up some rice or potatoes to serve it with. Ideal for a weeknight meal, but special enough for a celebratory gathering, the medallions are the perfect protein to vary your standard menu of grilled chicken or steak. Five ingredients are all that you need to make this recipe, most of which you are likely to have in your pantry.
Although pork tenderloin might not be your first choice of protein when shopping, it should be because it's rich and very satisfying, but also fairly priced. Compared to other animal proteins, pork is less expensive because is an animal that is easier to rear and breed and it grows faster to the right size for processing. Besides, there are many more parts to the pig that are eaten, making it highly cost-effective for farmers compared to other animals grown for animal consumption. Lean but very nutritious, the cut is a muscle that doesn't get a lot of movement, thus its tenderness. A 4-ounce serving of uncooked tenderloin, like the ones you'll cook with our recipe, has 136 calories and 23.3 grams of protein, but just 4 grams of fat.
Cooked whole, grilled, braised, or baked, these medallions are very versatile and succulent when prepared properly. When overcooked, the tenderloin will be dry and tough, so having an instant-read thermometer and cooking the medallions to just 145 F will assure the perfect texture and flavor. Serve with your favorite sides, such as rice, mashed potatoes, or roasted vegetables. Keep any leftovers in the fridge for up to two days. Use them thinly sliced in sandwiches and wraps or atop a bed of greens for a low-carb lunch.
1 1/4 pounds pork tenderloin, trimmed
1 tablespoon olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
Gather the ingredients.
Cut pork tenderloin into 1 inch rounds.
Preheat oven to 375 F, and spray a baking sheet with nonstick cooking spray.
Whisk vinegar, honey, and mustard together in a small bowl. Reserve.
Heat oil in a large skillet over medium heat. Sauté the medallions one minute per side, then transfer to the baking sheet.
Generously brush medallions with the reserved glaze.
Cook in the oven for 10 minutes.
Pork, Tenderloin, Raw. FoodData Central. United States Department of Agriculture.