About
Pork and maple might seem like an odd combination, but Easy Pork Medallions with Maple-Balsamic Sauce proves why this pairing works so well. Pork has a natural sweetness in its meaty flavor which the uniquely smoky and syrupy taste of maple complements. Add in a little balsamic vinegar for extra tang and savoriness, and you have a winning sauce on top of juicy cutlets. Easy Pork Medallions with Maple-Balsamic Sauce is a speedy recipe for a memorable main course, perfect for busy weeknights.
Ingredients
- 1/4 cup maple syrup
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon red pepper flakes
- 2 teaspoons dijon mustard
- 1 pound pork tenderloin, in one piece
- 2 teaspoons vegetable oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- scallion chunks, optional, for garnish
Directions
Step 1 -Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan over the stove-top.
Step 2 -Turn the heat to high and boil until the mixture has reduced to 1/3 cup, about 3 minutes.
Step 3 -Turn off the heat and whisk in the dijon mustard.
Step 4 -Slice the pork tenderloin into 8 equal pieces.
Step 5 -Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/4-1/2-inch thick.
Step 6 -Heat 1 teaspoon of the vegetable oil in a nonstick skillet over medium-high heat.
Step 7 -Season the flattened pork pieces with salt, pepper, and garlic powder.
Step 8 -Once the oil is hot, add the seasoned pork pieces and cook until it reaches an internal temperature of 145 degrees F, about 90 seconds per side.
Step 9 -Repeat the flattening, seasoning, and cooking process with the remaining pork slices, using the remaining 1 teaspoon of the oil. Again, test with a meat thermometer to ensure the internal temperature is at least 145 degrees F.
Step 10 -Return the rest of the cooked pork to the pan.
Step 11 -Pour in the maple-balsamic sauce and cook for 1 minute.
Step 12 -Garnish with scallions and serve.
