Recipe: Pork Medallions with Balsamic-Honey Glaze

PORK MEDALLIONS WITH BALSAMIC-HONEY GLAZE

FOR THE BALSAMIC-HONEY GLAZE:
4 cloves garlic, minced fine
1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
1/2 cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoon Dijon mustard
Celtic Grey Sea Salt and freshly ground black pepper
FOR THE PORK:
1 3/4 to 2 pounds pork tenderloin
Extra virgin olive oil
Celtic gray sea salt

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.

TO PREPARE AND COOK THE PORK:
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.

Preheat grill. Remove pork from the glaze. Pour glaze into a saucepan and boil 2-3 minutes before using to baste pork.

Place the tenderloin over hot 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.