Tuesday, January 21, 2014

Pork Medallions with Balsamic Honey Mustard Sauce

In my attempt to keep up the healthy cooking, I have been trying to find different recipes that sound flavorful but lack the butter and cream so many of my previous recipes include.  

With that mentality, I have scoured Pinterest and even set up a new board of Healthy Recipes!  As my search continues I become more comfortable wih the fact that cooking healthy doesn't necessarily mean nibbling on raw vegetables and rice cakes...this can actually be an interesting challenge.

Healthy and delicious....what southern cook would have ever thought those two adjectives could be paired together?  Not me, but for the first time in my life I am actually enjoying being proven wrong!

Well hang on folks because we are in for a ride!

Pork Medallions with a Balsamic Honey Mustard Sauce
as adapted from For the Love of Cooking

3 tbsp olive oil
3 tbsp chicken broth
2 tbsp balsamic vinegar
1 tbsp spicy brown mustard
1 tbsp honey
1/2 tsp dried thyme
Sea salt and freshly cracked pepper, to taste
1 garlic clove, minced
1 pork tenderloin, silverskin removed & cut into 1 inch medallions
2 tbsp chicken broth

Combine the olive oil, chicken broth, balsamic vinegar, spicy brown mustard, honey, thyme, sea salt and freshly cracked pepper, to taste, and minced garlic together in a large zip lock bag.  Mix well; pour 3 tbsp of the marinade into a separate dish then cover with a lid. Reserve for later use.  Remove the silverskin from the pork tenderloin. Cut the tenderloin into 1 inch thick medallions. Place into the zip lock bag and seal. Place into the refrigerator for 30 minutes.
Remove the meat from the refrigerator 20 minutes prior to cooking. Preheat the oven to 400 degrees. Coat an OVEN proof skillet with cooking spray and heat over medium heat. Once the pan is hot, add the pork medallions and cook for 2-3 minutes or until golden brown. 
Flip the pork over, add some of the marinade to the pan, then place the pan into the oven and cook for 13-15 minutes or until pork is cooked through. 
Remove from the oven. 
Place the medallions on a serving platter then drizzle with the sauce from the pan. 
Garnish with chopped parsley. Enjoy.
And just because I can't get enough of this kiddo, here is a recent pic of my adorable nephew!
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