Simple Way to Prepare Perfect Balsamic pork medalions

Hello everybody, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, balsamic pork medalions. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Balsamic pork medalions is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Balsamic pork medalions is something that I have loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook balsamic pork medalions using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Balsamic pork medalions:

1. Take 3 lb pork tenderloin, cut in half lengthwise
2. Prepare 1/2 cup balsamic vinegar
3. Prepare 1/4 cup olive oil
4. Get 1 tsp dried rosemary
5. Prepare 2 garlic cloves, minced
6. Prepare 1/2 tsp pepper
7. Take 1/2 tsp salt
8. Get 1/3 cup balsamic vinegar

Instructions to make Balsamic pork medalions:

1. In resealable bag, mix together 1/2 cup balsamic vinegar, olive oil, rosemary, garlic, salt, and pepper.
2. Add the two pork tenderloin pieces and seal bag. Place on counter top for one hour, turning occasionally.
3. Preheat oven to 325 and spray cookie sheet with non stick cooking spray.
4. Place tenderloins on cookie sheet and roast about 45 minutes or until nearly done.
5. Remove from oven and wrap in foil to rest. Meanwhile, boil remaining 1/3 cup vinegar until reduced by half, about 8 minutes.
6. When vinegar is reduced, remove pork from foil and slice about 3/8" thick. Drizzle reduced vinegar over slices and serve.

So that is going to wrap it up with this exceptional food balsamic pork medalions recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!