Caramelized Balsamic Pork Tenderloin


  • 2 pork tenderloins
  • 1 cup white wine (chablis or pinot grigio)
  • 1 cip balsamic vinaigrette
  • 1 cup of chicken stock
  • 1/2 cup of flour
  • 3 oz. Balsamic glaze
  • 1/4 cup romano cheese
  • 1/4 cup olive oil
  • 3 cloves of chopped garlic
  • Pinch of fresh rosemary
  • Pinch of fresh basil
  • 2 tbsp fresh parsley
  • Salt and pepper to taste


Slice pork into 1/2 inch medallions cover medallions with plastic wrap and lightly pound twice and season with salt and pepper on each side. Preheat large skillet with olive oil on medium high and dredge pork medallions in flour and saute until browned on both sides and remove from skillet.
To the hot skillet add fresh garlic, white wine, chicken stock and balsamic vinaigrette until it simmers then adding 1/2 of the parsley, all rosemary and basil and turn off the heat.
Preheat oven to 275 degrees and place pork medallions in a baking pan and top with the pan sauce. Drizzle the balsamic glaze and ½ of the romano cheese over the top and place in over for 30 to 40 minutes uncovered until the pork gets caramelized. After plating the pork medallions top with remaining romano and parsley.
** best served over smashed red potatoes with pepper jack cheese
Hope you enjoy!
Thanks Dante LaFratte