Pork Medallions, Balsamic Glazed

One of my spring rituals is to refresh my vinegars.

Years ago I bought pretty glass bottles from Williams-Sonoma. In the summer, when we eat lots of salads, I keep them on the counter – in a corner, away from sunlight.

When winter comes I put the vinegars in the cabinet and get out the slow-cooker.

It’s time to get them out of storage.

The vinegars are still good, of course, but, in some there is sediment – plus I like to wash the bottles. I pour each vinegar through a strainer into a bowl, toss the sediment and wash the bottle.

I usually have sherry, white wine tarragon, red wine, cider, Balsamic and white Balsamic vinegars.

As long as I’m fussing with them….

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Pork Medallions, Balsamic Glazed

Sliced pork tenderloin cooks quickly and stays tender for an easy main course.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 1 pork tenderloin (14oz, 420gr), cut into 1″ (2.5cm) thick slices
  • 1 tbs olive oil
  • 4 tbs Balsamic vinegar
  • 1 tbs maple syrup


  • Heat oil in a large skillet until sizzling.
  • Add pork fry, 2 – 3 minutes per side.
  • Remove to a plate.
  • Add vinegar, maple syrup, and stir / scrape up the browned bits.
  • When hot return pork to skillet and heat through, turning once to coat.
  • Remove to the plate again, pour pan sauce over and serve.


Use cider or red wine vinegar instead of Balsamic. Brown sugar could be substituted for the maple syrup.


  • Serving Size: 1/2 recipe
  • Calories: 330
  • Sugar: 10.8 g
  • Sodium: 113.7 mg
  • Fat: 11.3 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrates: 12.2 g
  • Fiber: 0 g
  • Protein: 41.7 g
  • Cholesterol: 128.9 mg

Keywords: pork medallions, pork tenderloin, balsamic pork, maple syrup

Balsamic Pork Medallions

Our last house had a lovely terrace with a big mulberry tree shading it from the afternoon sun.

I miss that. I saw this one on our bike ride. When the vines grow back, over the trellis, it will be a lovely, cool spot in the summer.

For now, it’s a warm sunny spot in the spring.

I took this just because it was one of the better beds of tulips I’ve seen this year.

The owner always has pretty flowers….

2 thoughts on “Pork Medallions, Balsamic Glazed”

  1. Well, my yellow crocus are defying all odds and half of them are still alive though they’re not opening because it’s not warm enough to encourage them. But at least they all didn’t snap off. My tiny blue grape hyacinth are trying to bloom and my large ones are big green stems but no flowers at all. And I got up to snow on the ground again this morning. :/

    I love pork tenderloin. We usually do it on the grill so I’ll have to try this. I don’t keep as many balsamic vinegars as you do, but I do have a couple. They stay in my cupboard though in their regular bottle because I have no counter space to leave them out. I did at our previous home, but not this one.

    • I remember getting snow in the middle of May when we lived in Wisconsin…. Spring.
      Glad your crocus survived. My wisteria is struggling – we had a frost just as the blossoms were forming. But last year it didn’t bloom at all so….
      The grills are coming out today – yay for summer cooking!

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