Glazed Pork Medallions

Honey and toasted curry create a golden glaze for this elegant entree. Serve for you next special dinner.


3/4 teaspoon curry powder


2 Tablespoons Worcestershire sauce

2 garlic cloves, chopped

1 package pork tenderloin (about 1 1/4 pounds), trimmed and cut into 1-inch slices

2/3 cup chicken broth

1/4 cup milk

2 teaspoons flour

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


Cook curry powder in a small skillet over medium-high heat for just 2 minutes.
Whisk together honey, Worcestershire sauce, garlic and toasted curry. Coat pork with marinade and allow to sit for 1 1/2 hours. Remove pork, reserving marinade.
Saute medallions in a lightly oiled, non-stick skillet for 5 minutes on each side. Transfer to a dish.
In the same pan add chicken broth and reserved marinade, stirring together with browned bits.
Combine milk and flour. Whisk until smooth. Add to skillet. Cook, stirring until thickened. Return pork to pan. Heat for a few minutes. Coat with sauce.
Serves: 4