Balsamic Glazed Pork
This delicious, slimming-friendly Balsamic Glazed Pork makes a great, quick dinner whether you’re counting calories or following Weight Watchers!
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NutritionPer Serving
- Calories211
- Carbs27g
- Protein2g
- Fat0.4g
- Saturates0.1g
- Sugars13g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
This delicious, slimming-friendly Balsamic Glazed Pork makes a great, quick dinner whether you’re counting calories or following Weight Watchers!
We do love a bit of Pork sometimes as it’s often cheaper than other meats and super versatile. We decided to pair some pork medallions with balsamic vinegar, onion, garlic, chilli and rosemary – and so here we have Balsamic Glazed Pork!
This Balsamic Glazed Pork recipe is the perfect way to make pork not just look nice, but taste fab too – it’s the best way of making garlic into a mellow, smokey flavour.
This Balsamic Glazed Pork has bucket loads of garlic, but please don’t be put off by the amount! It really brings this dish to life – and you can also add onion, baby carrots, courgette, peppers or even aubergine.
What diets is this Balsamic Glazed Pork suitable for?
This Balsamic Glazed Pork recipe is suitable for gluten free and dairy free diets.
Please make sure to double and triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Balsamic Glazed Pork?
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We use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to brown sugar with zero calories. You can grab Sukrin Gold over on Amazon UK.
If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.
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‘A deliciously, flavoursome and tender pork dish’
This post contains affiliate links: what this means
Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this Balsamic Glazed Pork.
That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.
How many calories are in this Balsamic Glazed Pork?
There are 211 calories per portion in this Balsamic Glazed Pork recipe, which means it falls into our Everyday Light category.
This Balsamic Glazed Pork is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
For the balsamic glaze
Step 1
Put the balsamic vinegar and granulated sweetener in a pan and bring to the boil.
Step 2
Allow to simmer until the balsamic has reduced by half and it coats the back of a spoon.
Step 3
Remove from the heat and allow to cool. As the glaze cools it will start to thicken up even more, so if it starts to thicken too much just add a small amount of water and stir well. It needs to be the right consistency to coat things. You can store this in the fridge until you’re ready to use it.
The balsamic glazed pork
Step 1
First coat the pork medallions in the balsamic glaze (see recipe below for recipe) then sprinkle with half of the chopped chillies and refrigerate for at least 30 minutes.
Step 2
Pre heat the oven to 200°C.
Step 3
Peel the onion, leaving the root end intact, then cut it into 6 – 8 wedges. Peel the shallots and slice them in half lengthways. Peel the garlic cloves and slice any larger ones in half lengthways.
Step 4
Place all the veg (including the rest of the chilli and rosemary) in a roasting tray, spray with some low calorie cooking spray and season.
Step 5
Roast for 20 minutes. While the veg is cooking heat up a frying pan, then sear the pork medallions on both sides (about 2 minutes each side).
Step 6
Pour in any remaining glaze, then transfer the pork into the tray with the roasting vegetables, return to the oven for another 10-15 minutes until the pork is cooked.
What could I serve with this Balsamic Glazed Pork?
How do you know when Balsamic Glazed Pork is cooked?
Roast the vegetables for 20 minutes. After searing the pork medallions on both sides (about 2 minutes each side), pour in any remaining glaze and then transfer the pork into the tray with the roasting vegetables. Return to the oven for another 10-15 minutes until the pork is cooked.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Balsamic Glazed Pork in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Balsamic Glazed Pork in the fridge for approximately 3 days or so.
Can I freeze Balsamic Glazed Pork?
We don’t recommend freezing this recipe due to the consistency of the sauce. It’s best enjoyed fresh!
How do I reheat Balsamic Glazed Pork?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
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Balsamic Glazed Pork
This delicious, slimming-friendly Balsamic Glazed Pork makes a great, quick dinner whether you’re counting calories or following Weight Watchers!
-
Prep Time
10 MINS
-
Cook Time
35 MINS
- KCals 211
- Carbs 27G
Instructions
The balsamic glaze
- Put the balsamic vinegar and granulated sweetener in a pan and bring to the boil.
- Allow to simmer until the balsamic has reduced by half and it coats the back of a spoon.
- Remove from the heat and allow to cool. As the glaze cools it will start to thicken up even more, so if it starts to thicken too much just add a small amount of water and stir well. It needs to be the right consistency to coat things. You can store this in the fridge until you're ready to use it.
The balsamic glazed pork
- First coat the pork medallions in the balsamic glaze (see recipe below for recipe) then sprinkle with half of the chopped chillies and refrigerate for at least 30 minutes.
- Pre-heat the oven to 200°C.
- Peel the onion, leaving the root end intact, then cut it into 6 - 8 wedges. Peel the shallots and slice them in half lengthways. Peel the garlic cloves and slice any larger ones in half lengthways.
- Place all the veg (including the rest of the chilli and rosemary) in a roasting tray, spray with some Low calorie cooking spray and season.
- Roast for 20 minutes. While the veg is cooking heat up a frying pan, then sear the pork medallions on both sides (about 2 minutes each side).
- Pour in any remaining glaze, then transfer the pork into the tray with the roasting vegetables, return to the oven for another 10-15 minutes until the pork is cooked.
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With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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20 comments
See what others have to say
JayneWednesday 4th September 2024
How much balsamic vinegar do you use?
HollyMonday 9th September 2024
Hey Jayne, the glaze uses 120 ml balsamic vinegar, hope that helps!
RachelSaturday 29th January 2022
Could you do this with chicken breasts instead of the pork? Would they need to be flattened into medallions? Thanks
HollyTuesday 1st February 2022
Hi Rachel, yes you could use the balsamic glaze on chicken if you prefer, just remember to alter the calories accordingly and ensure the chicken is cooked through before serving. It would work as a full or flattened chicken breast totally up to you! Hope that helps!
Victoria HiltonWednesday 27th January 2021
Which Nom book is this from please?
HollyThursday 28th January 2021
Hey Victoria, this recipe is exclusive to our website so doesn’t appear in any of our books, hope that helps!
KirraWednesday 20th May 2020
I’m confused as to how this is just 211 calories per serving when one pork medallion is 168 calories and the recipe indicates two medallions per serving? Am I buying the wrong thing? I’ve definitely got medallions not pork chops!
Holly LevellTuesday 2nd June 2020
Hi Kirra, If you have a look at this article it tells you how we work out the nutritional information for our recipes https://pinchofnom.com/how-to-work-out-calories-and-points-in-a-recipe/ hope that helps!
MargaretWednesday 11th September 2019
What are banana shallots plz??
Emma TFriday 13th September 2019
Hi Margaret,
Banana shallots are long shaped shallots and are available in most supermarkets – you could use normal shallots if you can’t get hold of them!
Hope that helps!
Carole BensonTuesday 29th January 2019
What is Sukrin gold, it does not mention this in tje ingrediants?
JanFriday 2nd March 2018
Hi
Could you use the balsamic glaze as a salad dressing if so how long would it keep in the fridge ? Thanks
Shirley MillerWednesday 4th October 2017
I agree it’s lovely. I did another separate dish of roasted veg and served with golden vegetable rice! You need a candle lit later tho. ????????????
Debbie DezonieThursday 21st September 2017
Just make this absolutely gorgeous
Will definitely do it again
SarahTuesday 14th February 2017
What do you serve this with?
Emma TTuesday 12th September 2017
Hi Sarah,
Anything you like! Rice, potatoes, cous cous, vegetables…whatever you fancy!
Emma DamoglouSunday 12th February 2017
I made this and it was gorgeous- will definitely make again. Even my very fussy teenager ate it 🙂 Only drawback was the stink in the kitchen when reducing the balsamic vinegar- even with the extractor fan n full my eyes were streaming! But definitely worth it ????
KateSunday 12th February 2017
Hi Emma
It can reduce you to tears, even the cat started crying last time I made it!
DoloresWednesday 8th February 2017
I could do with someone to do my seven day menu planning as I get so confused they say I should be eating way more than what I’m eating and drinking more so any help would be appreciated
KaySaturday 11th February 2017
Hi Dolores, we actually have lots of 7 day meal plans available here https://pinchofnom.com/slimming-world-meal-plans/
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