Maple Pork Medallions

"This is so good and very easy to do. We did that for Easter. It's from Ricardo."
photo by Nif_H photo by Nif_H
photo by Nif_H
photo by wicked cook 46 photo by wicked cook 46
photo by wicked cook 46 photo by wicked cook 46
Ready In:




  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. This maple glaze was very good and would also taste great on chicken or salmon. The key is to use a good quality real maple syrup.
  2. Lovely recipe. Something different (and easy) I think the sauce would be good on chicken too.
  3. 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 Recipe #410503 and mixed veggies. Made for Went to the Market tag. Thanks Boomette! :)
  4. 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.
  5. I tasted the sauce before I added the butter and thought I didn't like it becasue it was very dijon tasting but AFTER adding the butter and a bit more simmering WOW. LOVED IT. The butter seemed to really bring out the sweetness of the maple syrup Made for Photo Tag and a keeper


<p><strong><span>I'm the host of Bargain Basement tag game in the cooking game forum.&nbsp; You're welcome to play anytime.&nbsp; You'll be surprised to find great recipes that were never reviewed.&nbsp; <br /></span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p><strong><span>I want to say a big thank you to everyone who tries my recipes and post photos. I don't always have the time to say thanks to each of you but be sure it's so appreciated :)</span></strong></p> <p>~~~~~~~~~~~~~~~~~~~~~~~~~~</p> <p>&nbsp;</p> <p><img src= alt=width=150 height=200 /></p> <p><br /><img src= alt=width=200 height=300 /><br /> <br /><a title=banner3 href=></a><img src= alt=banner3 width=500 height=250 /> <br /><img src= border=0 alt=Photobucket /> <br /><img src= border=0 alt=Photobucket /> <br /><img src= border=0 alt=Photobucket /> By Brooke The Cook in WI <br /><img src= alt=/ /> <br /><a href=>&nbsp;<br />&nbsp;<br /><img src= border=0 alt=Photo /> <br />&nbsp;<br /></a><a title=Photo href=></a><img src= alt=good width=240 height=137 />&nbsp; <br /><img src= border=0 alt=Photo /> <br /><img src= border=0 alt=Photo /></p> <p><img src= border=0 alt=Photobucket /></p> <p><img src= alt=width=200 height=200 /></p>
View Full Profile

Find More Recipes