Rosemary Pork Medallions with Balsamic Pan Jus

Ingredients:

1 1/2 pound pork tenderloin (Learn How)

1 tablespoon(s) rosemary - finely chopped

1 tablespoon(s) olive oil

1 pinch salt and pepper - to season the meat

1 shallots - peeled and minced (Learn How)

2 garlic cloves - peeled and minced (Learn How)

1/4 cup(s) balsamic vinegar

1 tablespoon(s) honey

2 tablespoon(s) butter (unsalted)

Steps:

-Trim the tenderloin and then slice it into 1/2-inch thick medallions.

-Make a paste out of the rosemary and olive oil. Coat the medallions with the marinade and then season with salt and pepper.

-Heat a heavy bottom saute pan to medium-high. Once it is hot, add a small addition of oil and the pork and sear on both sides for 3 minutes.

-Remove the meat and then add the shallots and garlic. Saute for 1 minute, scraping up any bits of meat (fonds).

-Deglaze with the balsamic vinegar. Add the honey and stock and reduce by half.

-Whisk in the butter while the sauce is still hot.

-Return the pork to the saute pan to glaze with the sauce.

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