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Honey and Chilli Glazed Pork Medallions



1 t chilli powder
1/2 t foodies for food lovers Flaky Sea Salt
zest of 1 lime 
400g (1lb) pork tenderloin, trimmed and cut crosswise into 25mm (1-inch-thick) medallions
2 t foodies for food lovers Extra Virgin Olive Oil
1/4 c apple cider vinegar
1 T raw honey
6 - 8 baby carrots, washed and blanched for 3 minutes and then cooled (shocked) in ice cold water


Mix chilli powder, lime zest and flaky salt in a small bowl. Sprinkle over both sides of pork.

Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, about 1 to 2 minutes per side.

Add cider vinegar and honey to the pan. Bring to the boil, scraping up any browned bits and then add the carrots. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, about 3-4 minutes.

Remove the pork to a warm plate, reduce the heat to low and cook carrots for 2 minutes more and cover with the glaze. 

Serve the pork drizzled with the glaze, carrots and your desired vegetables or salad.

Serves 4

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