Honey Balsamic Glazed Pork Medallions

Dinner was so good tonight, I had to get the recipe down. We were too hungry to take any photos! 

1/2 cup or so balsamic vinegar
about 3 tablespoons honey
2 tablespoons olive oil 
1 tablespoon or so lemon juice
a bunch of minced garlic (3-4 big cloves)
about a teaspoon minced fresh rosemary
2 sprigs fresh thyme
1 (1 pound or so) pork tenderloin (ours was from the Union Square Farmers' Market from Uphill Farm--SO good)
a cup of seasoned flour
canola oil for searing
1 small onion, very thinly sliced (I sliced mine into rings on a hand-held slicer)
a teaspoon or two of cold butter


Mix the vinegar, honey, olive oil, lemon juice, garlic, rosemary and thyme (I just threw the whole thyme sprig into the sauce and fished them out when it was done cooking) and set aside.

Heat the oven to 350 degrees F. 

Slice the pork 1-inch thick, then pound into medallions.  Season with salt and pepper (make sure you pat it dry with paper towels first!), then dredge in the seasoned flour. 

Heat a thin layer of canola oil in a deep ovenproof skillet.  Sear the pork on both sides, then remove from the skillet and set aside.  Drain some of the grease if necessary, but a little is OK to cook the onion.  Add the onion and cook for a couple of minutes until softened.  Add the balsamic sauce.  Simmer for a few minutes till slightly thickened, then turn off the heat and swirl in the cold butter.  Add a little salt and pepper if it needs it. Add the pork to the sauce and turn to coat.  Finish cooking in the oven for about 6 minutes, turning once. 

We had this with couscous and some great "over-wintered sweet" spinach (also from Union Square Farmers' Market) that I sauteed in olive oil with shaved garlic, red pepper flakes, raisins, pine nuts and lemon juice.  (And two little whole wheat rolls from Bread Alone's market booth.)

Good stuff.