Honey and Chilli Glazed Pork Medallions

honey and chilli glazed pork

honey and chilli glazed porkThe preparation and cooking time for this recipe is only around 20 minutes, so if you’re looking for something quick, tasty, healthy and easy to prepare for a last-minute meal, these pork medallions will be perfect.

Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author. For more info on Jimmy, visit his Facebook page.

Yield: 4 Servings


– 1 tspn chilli powder
– 1/2 tspn salt
– 400g (1lb) pork tenderloins, trimmed and cut crosswise into 25mm (1-inch-thick) medallions
– 2 tspns olive or coconut oil
– 1/4 cup apple cider
– 1 tblspn raw honey
– 1 tspn apple cider vinegar
– 6-8 baby carrots, washed and blanched for 3 minutes and then cooled (shocked) in ice cold water


Mix chilli powder and 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, 1 to 2 minutes per side.

Add cider, honey and vinegar to the pan. Bring to a 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 turning to cover with the glaze.

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

Image / Jimmy Boswell

Scroll to Top