Pan-Seared Pork Medallions with Pomegranate Dark Balsamic
Pan-Seared Pork Medallions with Pomegranate Dark Balsamic
Description
These pork medallions are quick-cooking, tender, and full of savory flavor. Pomegranate Dark Balsamic adds a bright, wine-like acidity that lifts the dish without tasting sweet, while Tuscan Herb Olive Oil provides structure and balance. The smooth pan sauce comes together in minutes and keeps the focus on clean, confident flavors.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Ingredients
1½ pounds pork loin, cut into 1½-inch medallions
3 tablespoons Tuscan Herb Fused Olive Oil, divided
1 teaspoon kosher salt (or to taste)
½ teaspoon freshly cracked black pepper
1 small shallot, very finely minced
¼ cup Pomegranate Dark Balsamic Vinegar
Instructions
• Pat the pork medallions dry with paper towels and season both sides with salt and pepper.
• Heat 2 tablespoons Tuscan Herb Fused Olive Oil in a large skillet over medium-high heat.
• Add the pork medallions in a single layer and sear for 2–3 minutes per side, until nicely browned and just cooked through. Transfer to a plate and keep warm.
• Reduce heat to medium and add the minced shallot to the same pan. Cook for 1–2 minutes, stirring, until softened and nearly melted into the oil.
• Pour in the Pomegranate Dark Balsamic and simmer gently for 2–3 minutes, stirring, until smooth, glossy, and lightly syrupy.
• Remove from heat and stir in the remaining 1 tablespoon Tuscan Herb Fused Olive Oil.
• Return the pork to the pan briefly to coat, or spoon the sauce over the medallions when serving.
Chef’s Tip
Keep the sauce light—pomegranate shines best when it stays bright and wine-like, not reduced too far. Finely mincing the shallot helps it dissolve into the sauce for a smooth finish.
Flavor Variations
• Garlic Infused Olive Oil — simpler, classic savory profile that lets the balsamic lead
• Garlic Mushroom Fused Olive Oil — deeper, more grounded flavor that softens the acidity slightly
Pairings
Roasted potatoes, green beans, sautéed carrots, or a simple bitter green salad.
Recipe Notes
This recipe highlights how Pomegranate Dark Balsamic works as a savory acid rather than a sweet glaze. Keeping the sauce smooth and restrained allows the pork and olive oil to stay front and center while the balsamic provides lift and balance.
