Balsamic Glazed Pork Loin
Seared pork loin medallions simmered in a glossy balsamic pan sauce, where brown sugar rounds out the vinegar's sharp tang and chicken broth adds savory depth. Softened onions and garlic melt into the glaze and cling to every piece. Tender, tangy-sweet, and done in one pan.
Prep time
15 min
Cook time
20 min
Total time
35 min
Servings
Ingredients
- medium onions (about 220g), diced small
- vegetable oil
- salt and pepper
- (≈ ½ cup) chicken broth
- pork loin, sliced into 8–10 pieces
- brown sugar
- (≈ 4 tbsp) balsamic vinegar
- garlic cloves, crushed
Instructions
- 1
Season both sides of the pork loin pieces with salt and pepper.
- 2
Whisk together the broth, sugar and vinegar in a mixing bowl.
- 3
Heat vegetable oil in a large pan on medium-high. Add the pork loin pieces and brown the first side, 2 minutes.
- 4
Flip and brown the other side, 2 minutes. Remove the pork loin pieces and set aside.
- 5
Reduce the heat to medium and add the onions and garlic. Sauté until fragrant, 3–5 minutes.
- 6
Add the sauce and bring the heat to high until it boils, then reduce to a simmer.
- 7
Return the pork loin pieces to the pan and cook uncovered for another 5–8 minutes, or until the pork reaches an internal temperature of 150°F (65°C).
Nutrition
per servingCalories
248 kcal
Protein
25 g
Carbs
15 g
Fat
9 g
Fiber
1 g
Sodium
192 mg