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

Directions

  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.

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