Pork Medallions with Balsamic-Honey Glaze

This has become one of my favorite pork tenderloin recipes to make in the over but I decided to try it on my new smoker/grill to see how it would compare.  It turned out great and just as good as the oven version.

Printable Recipe

Ingredients
1 ¾ to 2 pounds pork tenderloin
Canola oil, for searing

Balsamic-honey glaze:
4 cloves garlic, finely chopped
1 tablespoon chopped fresh rosemary
½ cup balsamic vinegar
3 tablespoons honey
2 tablespoons olive oil
1 tablespoons Dijon mustard
Salt and freshly ground black pepper


Directions

Preheat the smoker to 350 degrees F. 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.

Slice the pork tenderloin into 1-inch thick medallions, season with salt/pepper, and sear  over medium-high heat for 1 minute. Turn medallions and sear for 1 more minute, until lightly browned.

Transfer the medallions to a shallow baking pan and pour the glaze over them, turning to coat.

Roast for 8 to 10 minutes, until a thermometer inserted reaches 140 degrees F for medium. Remove from the smoker and let rest for a few minutes before serving.