Medallions of Pork With Maple Balsamic Sauce

READY IN: 35mins
Recipe by conniecooks

Acidic Vinegar cuts the sweetness of the maple syrup, giving a nice bite to the sauce. Pork medallions always have a little star appeal so are very good for entertaining. They cook quite quickly so are great on work nights when company is unexpected. Pair with couscous you have a quick and elegant dinner.

Top Review by Princess Pea

Easy & delicious - a great combo! I like to serve pork tenderloin because it is low in fat, and this is my new favorite way to prepare it. I served it with roasted asparagus and a side of rice to soak up the incredible sauce. Rave reviews from around the table! Thanks for this recipe conniecooks.

Ingredients Nutrition


  1. Slice the pork tenderloin crosswise into 1/2" inch pieces.
  2. Place each medallion between two pieces of plastic wrap on a flat surface.
  3. Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
  4. In a skillet heat the olive oil and garlic over medium heat.
  5. Add the pork medallions and brown on each side for 3-4 minutes.
  6. Remove to a warmed platter and season with salt & pepper.
  7. In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
  8. Add the Dijon mustard, the fresh rosemary, and the chicken stock.
  9. Reduce over medium heat by one-quarter.
  10. Add the maple syrup and Balsamic vinegar.
  11. Reduce till slightly thickened.
  12. Add remaining butter and stir to thicken.
  13. Serve warm over medallions with couscous or rice pilaf.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a