Cooking with the Twin Chefs
Article and Photo By Lilly and Audrey, The Twin Chefs
Three of our favorite ingredients inspired this dish, thyme, citrus, and balsamic vinegar. The balsamic vinegar reduction has a sweet and tangy flavor that goes great with the pork.
*Bouquet Garni is a bundle of herbs usually tied together with string used in soups, stocks, sauces, and stews. The bouquet is cooked with other ingredients but removed before serving.
Pork Tenderloin Medallions with Citrus Balsamic Glaze
Citrus Balsamic Glaze
- 3 sprigs fresh thyme tied together with kitchen twine (Bouquet Garni)
- ½ cup balsamic vinegar
- ½ cup fresh mandarin or orange juice
- 1 teaspoon brown sugar
- 6 slices mandarin or orange,
- ¼ inch thick (optional for garnish)
- 1 pounds pork tenderloin
- 1 teaspoon olive oil
- 1 clove garlic finely chopped
- 1 tablespoon thyme leaves
- ½ teaspoon salt
- 1 teaspoon black pepper
- Preheat the oven to 400 degrees. Heat a small non-reactive sauce pan to medium; add balsamic vinegar, mandarin juice, brown sugar and thyme bouquet garni. Bring to a boil and reduce heat to simmer, cook until reduced by half about 35 minutes. Remove from heat and add mandarin or orange slices, let cool until meat is ready to serve.
- Rub olive oil, garlic, and thyme onto all sides of the pork tenderloin and season with salt and pepper. Heat a heavy grill pan or oven proof skillet over high heat; gently lay the pork tenderloin into the pan. After about 1 minute loosen the meat from the bottom of the pan with tongs. Cook the pork until a golden brown color about 3 minutes per side.
- Roast the seared tenderloin in the preheated oven for about 15 minutes. Using a meat thermometer, check the temperature of the meat. The temperature should be 160 degrees. Remove the pork from the oven and let rest for 10 minutes before cutting into medallions.
- Spoon citrus balsamic glaze over pork medallion and garnish with a slice of citrus, serve immediately