Maple-Balsamic-Glazed Pork Medallions

Prep Time:

Cook Time:

8 minutes

8 Minutes

Serves:

Level:

4 Servings

Beginner

About the Recipe

Balsamic vinegar and maple syrup combine for a sweet-tart sauce that pairs perfectly with the pork medallions; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.

Ingredients

  • ¼ cup maple syrup

  • 3 tablespoons balsamic vinegar

  • 2 teaspoons Dijon mustard

  • 1 (1-pound) pork tenderloin, trimmed

  • 2 teaspoons olive oil

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

Preparation

  • Step 1

  • Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

  • Step 2

  • Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.