Hello everybody, it is Drew, welcome to our 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 well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Balsamic pork medalions is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook balsamic pork medalions using 8 ingredients and 6 steps. Here is how you can achieve that.

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. Get 1/4 cup olive oil
4. Take 1 tsp dried rosemary
5. Make ready 2 garlic cloves, minced
6. Get 1/2 tsp pepper
7. Prepare 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 this up for this special food balsamic pork medalions recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!