Pork Medallions with Balsamic-Honey Glaze | Food Stuff
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Cooking tools:
- Instant-read thermometer
- Chef's knife
- Cutting board
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- Measuring cup
- Measuring spoon
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- Aluminum foil
Ingredients
- 1/2 cup balsamic vinegar
- Canola oil, for searing
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
- 4 cloves garlic, finely chopped
- 3 tablespoons honey
- 2 tablespoons olive oil
- 1 3/4 to 2 pounds pork tenderloin
- Salt
- freshly ground black pepper
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