Earthy Delights Recipe
http://www.earthy.com/
Pork Medallions with Balsamic-Honey Glaze Oh, this is a wonderful treat after a hot day on the beach. The smell of it cooking on the grill is impossible to resist, and cooked with this wonderful sweet and sour dressing, it goes down wonderfully with a good red wine. This dish is also excellent served with fresh fruits and crusty bread.
Ingredients:
For the balsamic-honey glaze:
4 cloves garlic, minced fine
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup aged
Balsamic vinegar
3 tablespoons honey
2 tablespoons extra virgin
olive oil
1 tablespoon Dijon mustard
Celtic grey sea salt and fresh cracked pepper
For the pork:
1 3/4 to 2 pounds pork tenderloin
Extra virgin olive oil
Celtic Grey Sea Salt
Preparation:
To make the glaze, put the garlic and the rosemary in a small bowl and add the vinegar, honey, olive oil, mustard, sea salt, and ground pepper. Stir well to combine thoroughly.
Slice the tenderloin into 1-inch thick pieces, but do not slice all the way through. The pork should remain attached on one side of the tenderloin. Pour the glaze over the tenderloin. Turn it to coat, making sure to get the glaze into the sliced areas.
Place the tenderloin over coals and cook, turning, until it's still pink in the center. Continue to brush with the marinade, but make sure that the tenderloin is charred on the outside.
Serve piping hot on a platter and spoon the rest of the glaze over the top.
Directions:
Oh, this is a wonderful treat after a hot day on the beach. The smell of it cooking on the grill is impossible to resist, and cooked with this wonderful sweet and sour dressing, it goes down wonderfully with a good red wine. This dish is also excellent served with fresh fruits and crusty bread.