Pork Tenderloin Medallions and Balsamic Reduction

  • jjones1011 Posted: 06/20/11
    Worthy of a Special Occasion

    Excellent. Incredible flavor. Sauce was also very good on grilled vegetables.

  • 02aggiegirl Posted: 06/23/11
    Worthy of a Special Occasion

    This was fantastic!! Loved the flavor of the sauce!!! (If you you have picky eaters, like me, you can just take out a few pieces of pork before you add the reduction!!)

  • allyandconnor Posted: 06/28/11
    Worthy of a Special Occasion

    Very easy and very good! Used Craisins for rice instead of dried cherries and it was great!

  • cliekhus Posted: 07/14/11
    Worthy of a Special Occasion

    This was super easy and very tasty! I even left a couple of pieces of pork out of the sauce for my picky eater, and he ended up trying and liking it too. I took the recommendation of some of the reviews and made only half the sauce and found I needed more, so I will make the full recipe next time.

  • Jajooo Posted: 08/10/11
    Worthy of a Special Occasion

    This was really easy but delicious. I followed the recipe exactly. Great for a weeknight dinner.

  • Estanislao Posted: 07/21/11
    Worthy of a Special Occasion

    I agree with those who halved the sauce, but even then it overwhelmed the pork. Maybe with Port instead of balsamic.

  • hockeymomof2 Posted: 07/12/11
    Worthy of a Special Occasion

    a very good easy recipe. I served it with grilled peaches done on the bbq and the wild rice salad. I doubled the green onion, dried cherries and pecans in the wild rice salad. An excellent meal. We've tried at least 3 new dinner recipes from July's cooking Light magazine and all were 5 stars! Good job Cooking Light!!

  • Brunswickian Posted: 06/25/11
    Worthy of a Special Occasion

    The recipe was tasty, but I would make some changes if I made again. First, there is no way that you need that much sauce. I would cut the balsamic vinegar by half or more and you'd still have plenty - really. Also aesthetically, it's a black sauce so you don't really want to drown your food in it. You would just want to spoon or drizzle it over the top. Good balsamic vinegar is not cheap, so it also would save money if you reduced the volume. It really must reduce by half to come together into a nice sauce. Also, for my family of 4, I cut the tenderloin into 8 pieces to have some ticker meat. Otherwise it's very tasty.

  • Lynsey831 Posted: 07/13/11
    Worthy of a Special Occasion

    good. very good. easy and full of flavor.

  • carolfitz Posted: 07/14/11
    Worthy of a Special Occasion

    Four stars for the full menu but recommend you consider making only half the balsamic sauce and use it as a drizzle (as shown in the photo), rather than coating the pork in the pan. Made the recommended rice salad using raisins instead of dried cherries -- very good. Also made the grilled peaches, first sprinkling the cut sides with a bit of brown sugar & ground ginger (a hint from Real Simple). Served with steamed green beans & shallots. Great dinner.

  • Tandyh Posted: 07/14/11
    Worthy of a Special Occasion

    This was easy, very yummy, and very well liked by my family even my granddaughter who loves sausage, but doesn't like many other meats. She thought it was sausage with sauce. I didn't tell her any different

  • calyon Posted: 07/25/11
    Worthy of a Special Occasion

    Great recipe!! I love the flavors of the reduction and recommend using a high quality balsamic vinegar as it just adds to the sauce.

  • culinaryclique Posted: 07/29/11
    Worthy of a Special Occasion

    This was the BOMB! We love balsamic and our peaches have been so delicious this year.

  • skitz59 Posted: 08/14/11
    Worthy of a Special Occasion

    ABSOLUTELY delish! And so so EASY!

  • BethO64 Posted: 07/14/11
    Worthy of a Special Occasion

    Very quick and easy! Will definitely be making this again!!

  • AnneMarieFoley Posted: 08/04/11
    Worthy of a Special Occasion

    I made the pork TL with balsalmic reduction sauce. It was unbelievable! I got complimented by boyfriend - his favorite recipe this year.

  • KimS65 Posted: 10/05/11
    Worthy of a Special Occasion

    Delicious! I like my pork more well-done, so it took quite a bit longer to cook. Still was very juicy and flavorful.

  • sparrow18 Posted: 07/31/12
    Worthy of a Special Occasion

    Excellent recipe! I am not a big fan of vinegar, but the combination of balsamic vinegar reduction with the pork was delicious. Easy to make and very elegant. Great recipe for company.

  • Ashloves2eat Posted: 06/28/12
    Worthy of a Special Occasion

    I was seeking another way to cook pork tenderloin without having to marinate it for 2 hours and this recipe was perfect. Some of the reviews said it makes way too much sauce. I used almost 1.5 pounds of pork tenderloin and there was plenty of sauce. If you correctly make the reduction, which takes about 10-15 min., you will end up with about half a cup, which is enough. Also I've found basalmic vinegar to be one of the least expensive items in my pantry. Its supercheap if you purchase it at Costco or Trader Joes. I substituted about 1 1/2 TBL blueberry preserves for the sugar for the added sweetness and hint of flavor that went great with the basalmic. Its great for weekend or weeknight dinners.

  • sweetkiwi Posted: 07/03/12
    Worthy of a Special Occasion

    Made as written and had great flavor. I really enjoyed the suggested sides (grilled peaches and wild rice salad) too. I think they made the dinner.

  • patfaux Posted: 06/25/12
    Worthy of a Special Occasion

    Easy, quick and very tasty. Serve with roasted potatoes and a mixed green salad with a bit of the balsamic reduction used as dressing and topped with slivered almonds! My family loves it!

  • inspired2cook Posted: 04/14/12
    Worthy of a Special Occasion

    My whole family loved it! Very easy and fast to make. Maybe would cut back a little on the amount of sugar.

  • NCfromOhio Posted: 03/31/12
    Worthy of a Special Occasion

    I followed the recipe exactly - my guests and husband loved it. I especially liked that I could prepare the sauce early in the day and put it in the fridge. That meant I had very little last-minute prep. I served it with roasted potatoes and green beans.

  • MBranstetter Posted: 02/19/13
    Worthy of a Special Occasion

    This was easy and delicious. I doubled the recipe for my family of 6, except I didn't double the balsamic (only upped it to 1.5 cups). I ran out of my regular balsamic vinegar and had to use some cherry-infused balsamic vinegar I had bought at a specialty store to have enough for the recipe --- and actually the hint of cherry flavor was delicious with the pork. Even the kids loved it. I would give it 4.5 stars if I could. The sauce is so delicious it would be very good with beef medallions or a filet as well. Definitely a keeper.

  • daneanp Posted: 07/07/12
    Worthy of a Special Occasion

    Delicious. I grilled the entire pork loin on our Traeger and just spooned the reduction sauce over the sliced pork when serving. Wild & brown rice on the side along with steamed broccoli completed the meal. I wouldn't hesitate to serve this to guests.

  • MsAmyFred Posted: 06/28/12
    Worthy of a Special Occasion

    I made this as instructed and it came out wonderful! Pork is very tender and the balsamic reduction has great flavor with the Dijon mustard. It was quick and easy and I will make this again!

  • buenacena Posted: 11/19/12
    Worthy of a Special Occasion

    Great recipe! Sauce is great over rice and veggies too, so I suggest making the full load if you're a sauce person. My husband really liked this, which says a lot seeing as he's not the biggest fan of pork or vinegar. I will make again.

  • Barrie Posted: 03/28/14
    Worthy of a Special Occasion

    Tasty and very easy! Used half balsamic and half raspberry balsamic.. All I had. Let some cool and poured over cold romain lettuce for the side.

  • slocook1 Posted: 03/25/14
    Worthy of a Special Occasion

    I gave this 5 stars based on the sauce alone. Instead of tenderloin I use either pork sirloin steaks or pork loin lightly pounded, about 6+ ounces each. Tenderloin, either pork or beef, is tender but just not as flavorful as the meat on the other side of the bone. I always double the sauce because I'm a real vinegar person and this sauce is delicious on rice, noodles or roasted potatoes. It's also great over chicken or beef and believe it or not, as a dipping sauce for breaded fried shrimp or tempura vegetables. Just as I turn off the fire on the sauce I add a table spoon+ of butter and whisk it in to make it velvety and give it some richness.

  • memaw21 Posted: 09/26/13
    Worthy of a Special Occasion

    My husband kept saying "Oh my gosh this is good!" The reduction is delicious. I served it with potato apple hash. I will definitely be serving this again.

  • Proverbs31Gal Posted: 09/12/13
    Worthy of a Special Occasion

    Made this last night with venison tenderloin (marinated in Moore's for about half an hour to help with the gamey flavor) - it was outstanding. A guest even asked in disbelief, "That's venison?". Paired with homemade cornbread and purple hull peas for a Southern twist on this meal.

advertisement

More From Cooking Light