Ingredients

• 4 cloves garlic, finely chopped
• 1 tablespoon chopped fresh rosemary, plus rosemary branches for garnish
• 1/2 cup balsamic vinegar
• 3 tablespoons honey
• 2 tablespoons olive oil
• 1 tablespoons Dijon mustard
• Salt and freshly ground black pepper
• 1 3/4 to 2 pounds pork tenderloin
• Canola oil, for searing

Instructions

1. Preheat the oven to 350 degrees F.
2. Make the glaze: Put garlic and rosemary in a small bowl. Add the vinegar, honey, olive oil, mustard, and salt and pepper, to taste, and stir to combine.
3. For the pork: Slice the tenderloin into 1-inch thick medallions (rounds). Cover the bottom of a medium skillet with a light film of canola 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 the slices in 1 layer to a shallow baking dish.
4. Pour the glaze over the slices and turn them to coat.
5. Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the oven and keep warm, loosely covered until ready to serve.
6. To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them. Garnish the platter with the rosemary sprigs.