Pork tenderloin medallions with honey-balsamic glaze

Ingredients:

Pork

• 0.8 - 1 kg pork tenderloin
• Rapeseed oil (canola), for frying

Balsamic glaze

• 4 cloves garlic, finely chopped
• 1 tbsp chopped fresh rosemary + rosemary sprigs for serving
• 0.5 cup balsamic vinegar
• 3 tablespoons of honey
• 2 tbsp. l. olive oil
• 1 tbsp Dijon mustard

Preparation:

1. Preheat oven to 175°C.
2. Prepare the glaze:
   
   Place the garlic and rosemary in a small bowl. Add vinegar, honey, olive oil, mustard, salt, and black pepper to taste and stir.
   
   Pork:
   
   Slice the pork tenderloin into 2-cm-thick medallions (circles). Coat the bottom of a medium skillet with a thin layer of oil and heat over medium-high heat. Arrange the pork slices in a single layer, season with salt and pepper, and cook for 1 minute. Flip and cook for another minute, until the medallions are lightly browned. Transfer the slices in a single layer to a shallow baking dish.
3. Drizzle the glaze over the pork and turn the medallions over to coat on all sides.
4. Bake for 8-10 minutes, until the internal temperature reaches 140°F (60°C) for medium-rare. Remove from the oven and keep warm, loosely covered with foil, until ready to serve.
5. To serve, arrange the pork medallions on a platter and drizzle with honey glaze. Garnish with rosemary sprigs.