Balsamic Honey Reduction and Pork Medallions

Last Sunday I was in the mood for something a little different for dinner.  I'm not sure why but my family doesn't eat a whole lot of pork on any regular basis.  When we do, it's either BBQ'd or bacon.  I love bacon.  We have a freezer with a variety of pork and I pulled 4 pork chops out of the freezer and cubed into about 2 inch pieces.  You could use a pork loin or pork fillets instead of the pork chops.  Mix it up....whatever you like.

The recipe follows

Here's the link to the salad.

First let's make the reduction

• 1 Shallot - Minced
• 3 cloves of Minced Garlic ( I use the minced garlic in the jar...)
• 1 Cup of Balsamic Vinegar
• 3 Tsp of Honey
• 2 Tsp of Dijon Mustard
• 1 T of Sugar

In a Medium Saucepan heat up a few tablespoons of olive oil and over medium high heat soften the shallot and garlic.  After 2-3 minutes add the remaining ingredients and reduce heat and simmer the mixture until it has reduced by half.   Set aside for use with the pork medallions.

Season the Pork Medallions with Salt and Pepper.

In a large pan over medium high heat add a couple of tablespoons of olive oil.  When the pan is hot add the pork medallions and fry for about 2-3 minutes.  Proceed to add the reduction and finish cooking the pork medallions in the reduction until the internal temperature reaches 160.