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Filetto di Maiale al Balsamico | Pork Medallions in Balsamic Glaze
(0)
20 min
Quick
Gurkerl Küche
Ein eleganter italienischer Express-Klassiker: Zartrosa gebratene Schweinsmedaillons in einer samtigen, süß-säuerlichen Reduktion aus Aceto Balsamico di Modena, Honig, frischem Rosmarin und feiner Butter. In nur 20 Minuten servierbereit!
Ingredients
Preparation method
Preparation
Pat the pork tenderloin dry, remove any sinews, and cut into approx. 3 cm thick medallions. Lightly flatten the medallions with the palm of your hand and season all over with fine salt and freshly ground black pepper. Peel and crush the garlic. Briefly rinse the rosemary sprigs and shake dry. Preheat the oven to approx. 60 °C to keep the meat and plates warm.
Searing & Glazing
Heat the extra virgin olive oil in a wide pan over medium-high heat. Add the medallions and sear vigorously for about 2 to 3 minutes per side until they form a nice crust, but are still tenderly pink on the inside. Remove the medallions from the pan immediately and let them rest on a plate in the warm oven.
Reduce the heat to medium. Add the crushed garlic cloves and fresh rosemary sprigs to the remaining pan drippings and sauté for about 30 seconds. Deglaze with the Aceto Balsamico and beef broth, stir in the liquid honey, and loosen the flavorful browned bits from the bottom of the pan with a wooden spoon.
Chef's tip
Keep meat tender: Never overcook pork tenderloin – at 2 to 3 minutes per side, the filet remains wonderfully juicy and tender pink. Letting it rest briefly in the warm oven distributes the meat juices perfectly.
Mounting the sauce: Be sure to pull the pan off the hot burner before stirring in the cold butter. Gentle whisking emulsifies the butter perfectly and gives the balsamic glaze its fine gloss.
70 min
Under an hour
