(recipe courtesy of The Food Network)
5 cloves garlic, minced
1 tablespoon dried rosemary, chopped
¾ cup balsamic vinegar
4 tablespoons honey
3 tablespoon vegetable oil or Olive oil
1½ tablespoons Dijon mustard
Salt & pepper to taste
For the pork:
3-4 lbs. frozen pork loin, thawed
Oil for searing
Heat oven to 350-degrees.
Make the glaze: Put garlic and rosemary in a bowl. Add vinegar, honey, vegetable or olive oil, mustard, and salt and pepper to taste, stir to combine.
For the pork: Slice the pork loin into 1-inch thick medallions (rounds). Cover the bottom of a large skillet with some vegetable oil and heat over medium-high heat until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute. Turn and sear for 1 more minute, until lightly browned. Transfer slices in 1 layer to a shallow baking dish. Pour the glaze over the slices and turn to coat. Bake for 7-9 minutes, or until a thermometer reaches 135-degrees F for medium rare. Remove from oven and keep warm, loosely covered until ready to serve. When ready to serve, spoon the balsamic-honey glaze remaining in pan over them.