Pork Medallions with Balsamic-Honey Glaze

INGREDIENTS

4 cloves

garlic, finely chopped

1 tbsp

chopped fresh rosemary, plus rosemary branches for garnish

1/2 cup

balsamic vinegar

3 tbsp

honey

2 tbsp

olive oil

1 tbsp

Dijon mustard

Salt and freshly ground black pepper

1 3/4

to 2 pounds pork tenderloin

Canola oil, for searing