Cookwith

Name: Tuscan Herb-Crusted Pork Loin Medallions with Balsamic Reduction & Roasted Cherry Tomatoes
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 12 oz pork loin, trimmed, sliced into 1-inch medallions; 1 tbsp fresh rosemary, finely chopped; 1 tbsp fresh thyme leaves, finely chopped; 1 tbsp fresh sage, finely chopped; 2 cloves garlic, minced; 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tbsp olive oil, divided; 1 cup cherry tomatoes, halved; 1/2 cup balsamic vinegar; 1 tsp honey; Fresh parsley or basil, for garnish

Tuscan Herb-Crusted Pork Loin Medallions with Balsamic Reduction & Roasted Cherry Tomatoes

RoastedBread5853

This Tuscan Herb-Crusted Pork Loin Medallions recipe brings rustic Italian flavors to your table in just over half an hour. Fragrant rosemary, thyme, and sage create an aromatic crust that locks in the pork’s juicy tenderness. Pan-searing followed by oven-roasting ensures a golden exterior and succulent center, while the burst of roasted cherry tomatoes adds vibrant sweetness and color. A glossy balsamic reduction infuses tangy depth, tying together every bite. Garnished with fresh herbs for brightness, this dish pairs beautifully with polenta or crusty bread for a meal that’s as comforting as it is elegant—perfect for a cozy dinner or impressing guests.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Pat pork medallions dry with paper towels.
In a small bowl, combine rosemary, thyme, sage, garlic, salt, and pepper.
Rub the herb mixture evenly over all sides of the pork medallions.
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear pork medallions for 2 minutes per side until golden brown.
Remove pork briefly to a plate. Add cherry tomatoes and remaining olive oil to the pan. Toss to coat, then nestle pork medallions back among the tomatoes.
Transfer the skillet to the oven and roast for 8-10 minutes, until pork reaches 145°F (63°C) internal temperature and tomatoes are blistered.
While pork roasts, combine balsamic vinegar and honey in a small saucepan. Bring to a simmer over medium heat. Reduce, stirring occasionally, until syrupy and reduced by half (about 6-8 minutes).
Rest pork for 5 minutes. Drizzle with balsamic reduction, scatter roasted tomatoes, and garnish with fresh parsley or basil.
Serve immediately with crusty bread or creamy polenta, if desired.