Pork Loin Medallions with Balsamic Vinegar


This is a quick meal that tastes very gourmet. The balsamic vinegar and olive oil add great flavor to the pork loin.

pork loin medallions in skillet
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
6 servings


  • 1 (2 pound) boneless pork loin roast, trimmed of fat

  • 4 cloves garlic, minced

  • 1 tablespoon salt

  • 1 tablespoon Dijon mustard

  • 1 tablespoon white sugar

  • 1 teaspoon ground black pepper

  • ¼ cup balsamic vinegar

  • ¼ cup olive oil


  1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  2. Cut pork loin into even, 1/2-inch medallions.

  3. Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.

  4. Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.

  5. Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

Cook's Notes:

You can substitute regular yellow mustard for Dijon, if desired.

Baking time varies due to the searing process. You may need less or more time depending on how long you want to sear the pork.

Nutrition Facts (per serving)

288 Calories
18g Fat
5g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 288
% Daily Value *
Total Fat 18g 23%
Saturated Fat 4g 22%
Cholesterol 73mg 24%
Sodium 1281mg 56%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Total Sugars 4g
Protein 26g
Vitamin C 1mg 7%
Calcium 25mg 2%
Iron 1mg 7%
Potassium 402mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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