Prep 15 mins
Cook 15 mins
This is so good and very easy to do. We did that for Easter. It's from Ricardo.
- 59.14 ml maple syrup
- 59.14 ml mustard, a l'ancienne or 59.14 ml Dijon mustard
- 29.58 ml cider vinegar or 29.58 ml red wine vinegar
- 2 garlic cloves, finely chopped
- 2.46 ml chili powder
- 2 pork tenderloin, cut in 1 inch thick medallions
- 14.79 ml oil
- 44.37 ml butter
- 59.14 ml white wine or 59.14 ml unsweetened apple juice
- salt and pepper
- 16 pecans, spiced, roughly chopped (optional)
- Marinade: In an hermetic bag, mix all ingredients of the marinade.
- Pork: Add pork and coat well. Close the bag. Put in the fridge 2 hours or more.
- Drain pork and keep the marinade for later. In a large non-stick skillet, brown medallions in oil and 1 tablespoon butter until pink, 2 to 3 minutes each side. Add salt and pepper. Set aside on a plate and cover with foil paper.
- Deglaze the skillet with the wine and marinade. Bring to boil and let reduce by half. Remove from the heat and add remaining butter while whisking. Adjust seasoning.
- Serve medallions and garnish with spiced pecans.
Lovely recipe. Something different (and easy) I think the sauce would be good on chicken too.
This was truly a delicious dish that would be great to serve to company. It was easy to put together and the flavour is terrific! The pork was so moist! I enjoyed this with Caramelized Onion Mashed Potatoes and mixed veggies. Made for Went to the Market tag. Thanks Boomette! :)
Delicious! The marinade gives the pork a very nice flavor. Each of my pork tenderloins were about a pound a piece so I didn't end of with much marinade left for the sauce. But no worries, I just stirred in some extra maple syrup and mustard in with the wine and it came out perfectly. Thank you for the recipe. Made for Every Day is a Holiday tag.