Prep 15 mins
Cook 15 mins
This is so good and very easy to do. We did that for Easter. It's from Ricardo.
Make and share this Maple Pork Medallions recipe from Food.com.
- 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.