Pork Medallions and Peach Chutney topped with balsamic glaze. This delicious dish will be a family favorite!
A few weeks ago a representative of Mandarano Balsamic asked if I would like to sample their balsamic glaze and sauce. I was so pleased to try this family recipe!
Are you familiar with balsamic glaze? Balsamic glaze is the finishing touch of flavor added to a dish. You may have seen it used at restaurants.
A popular use for the sauce is to drizzle it on caprese salads; mozzarella cheese, tomatoes and basil appetizer, but it can be added to so many more dishes!
Top it on any type of meat, fruit, vegetable, and even ice cream!
I played around with different foods and made a couple of appetizers with it, but decided to share a main dish, Pork Medallions and Peach Chutney topped with Mandarano Balsamic Glaze & Sauce. Sounds kind of fancy, right? Don’t let the title intimidate you. This dish is lovely to share with guests, and also simple to make for your family during a busy week.
The texture of the crispy coating on the pork combined with the soft peach chutney is a perfect invitation for a balsamic sauce. The medley is simply out of this world!
Bottled in Modena, Italy home of some of the world’s best quality aged balsamic vinegar, this thick sauce touches your palate with a rich tang, nicely balanced with sweet undertones.
Savor the moment, seriously.
Pork Medallions and Peach Chutney
Crispy pork medallions and a moist interior pairs nicely with chutney. This dish is easy to make and the presentation is beautiful when topped with balsamic sauce. I recommend Mandarano b balsamic glaze & sauce.
Ingredients
- PORK MEDALLIONS
- 1 (1 pound) pork tenderloin, trimmed and cut into 8 medallions
- 2 tablespoons Dijon mustard
- 1/2 cup panko
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon parsley, minced
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil or grape seed oil
- PEACH CHUTNEY
- 1 tablespoon butter
- 1 tablespoon garlic, finely chopped
- 2 shallots, finely diced
- 1 jalapeño pepper, seeded and diced
- 1 1/2 (5-6) pounds fresh peaches, peeled and diced
- 1/4 cup sugar
- 1/4 cup brandy
- 1/2 cup cider vinegar
- salt and pepper
Instructions
Pork Medallions are adapted from Cooking Light, November 2011.
Peach Chutney is from the Food Network.
Take a close look at the recipe. It’s very easy to make, and my family loved it!
I recommend serving Mock Mashed Potatoes, or Pomegranate, Apple, and Beet Salad with the meal.
Tony
This looks fabulous Sandra! Thank you for sharing! We’ll have to try this recipe soon.
Sandra
Make it for someone special, Tony! Big foodie points 🙂
Bam's Kitchen
Sweet, tangy and savory. What is not to like. A bonus that it is easy to make that gets 2 thumbs from me!
Sandra
Thanks, Bam! Yummy and easy to make is a great combination 🙂
Norma Chang
Great presentation. You make this sounds so easy.
Sandra
Thank you, Norma! It really is an easy dish to make 🙂
Heather @ SugarDish(Me)
I’m really jealous that they just GAVE you a glaze! This is a beautiful recipe Sandra!! You are making me crazy hungry this morning!