Prep 15 mins
Cook 20 mins
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.
- 1 (10 -12 ounce) pork tenderloin
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- salt & freshly ground black pepper
- 2 tablespoons butter
- 1⁄2 cup chopped green onion
- 4 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, finely chopped
- 2 cups chicken stock
- 1⁄4 cup pure maple syrup
- 1⁄4 cup balsamic vinegar
- 2 tablespoons butter
- Slice the pork tenderloin crosswise into 1/2" inch pieces.
- Place each medallion between two pieces of plastic wrap on a flat surface.
- Flatten with meat mallet or the bottom of a heavy pan till 1/4" thick.
- In a skillet heat the olive oil and garlic over medium heat.
- Add the pork medallions and brown on each side for 3-4 minutes.
- Remove to a warmed platter and season with salt & pepper.
- In a saucepan melt 2 Tbsp butter. Add the green onions and saute for 30 seconds.
- Add the Dijon mustard, the fresh rosemary, and the chicken stock.
- Reduce over medium heat by one-quarter.
- Add the maple syrup and Balsamic vinegar.
- Reduce till slightly thickened.
- Add remaining butter and stir to thicken.
- Serve warm over medallions with couscous or rice pilaf.
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.
Another reviewer suggested the maple balsamic sauce would be good over chicken too. And they were correct! I pounded my skinless, boneless breasts flat, seasoned with salt and pepper and browned in 2t oil. I thickened the sauce with a corn starch/water slurry after letting it reduce to concentrate the flavors. Served with cheesy grits (have to have something to pour that wonderful sauce over), frozen mixed vegetables and strawberries/blackberries for dessert. My partner and I will have to try this with pork too! Thank you for sharing!
Easy. I was a bit hesitant about the ingredients; but the sauce had a good flavor. It wouldn't thicken up; maybe I was inpatient? I will keep the recipe and might make it again.