Pork Medallions with Balsamic-Honey Glaze

Balsamic-Honey Glaze
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
4 garlic cloves, minced
1 tablespoon Dijon mustard
Salt and pepper

The Pork
1 pork tenderloin (1 kg), sliced into 1/2-inch medallions (rounds)
Canola oil (for searing)

1. Preheat the oven to 180 degrees.
Make the Balsamic-Honey Glaze:
1. In a small bowl, whisk together the 1/2 cup balsamic vinegar, 3 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, 4 garlic cloves, 1 tablespoon mustard, and salt and pepper.
2. For the pork: Cover the bottom of a medium pan with some canola oil, only a light film and heat over medium-high heat until hot. Add the pork slices in one layer, season them with salt and pepper, and sear them on one side 1 minute. Turn and sear the second side 1 minute, until lightly browned.
3. Transfer the pork slices to a shallow baking dish, arranging them in one layer. Pour the balsamic-honey glaze over the top. Turn the slices to coat.
Roast the pork slices 8 to 10 minutes, until done to medium-rare.

Step 1: meanwhile, make the couscous

Couscous with Spring Onions
1 tablespoon canola oil
1 1/2 cups chicken broth or hot tap water
2 scallions, thinly sliced
1 cup couscous
Salt and pepper
2 tablespoons chopped parsley (optional)

1. In a medium saucepan, combine the 1 tablespoon oil and 1 1/2 cups chicken broth or water and bring to a simmer. Add the 2 sliced spring onions and 1 cup couscous and cover the pan. Remove the pan from the heat and let stand 5 minutes.
2. Uncover the pan, fluff the couscous with a fork, and stir in salt and pepper and the 2 tablespoons chopped parsley, if desired. Transfer to a serving bowl.


Step 2:
Place the pork medallions onto a platter a drizzle with the Balsamic Honey Glaze.

Try some seasonal steamed fresh vegetables with delightful dish.

ENJOY

Chef Nathan