Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread – you’ll want to mop up every last drop of this maple-balsamic sauce!

Thirty minutes is all you need to make these easy pork medallions. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

This pork medallions recipe is one of our reader favorites because it is so easy and delicious, so I have updated it with process photos and a video.

This special recipe tastes, gee, I don’t know, about four hundred times better than pork chops AND is impossible to screw up.  

Intrigued?

Well, you should be.

All you need is a one-pound boneless pork loin (sometimes they are sold pre-packaged in two pound bags; just freeze the extra pound), a knife, and some pantry staples.

You can make this in a skillet or a large non-stick pan to make clean up easier.  If you need a large non-stick pan, you can order it from Amazon from this link.

To make this sauce for pork tenderloin, you’ll want to use REAL maple syrup for this recipe, not the maple-flavored-corn-syrup stuff that you may or may not be pouring on your pancakes. No judgments here!  Other than REAL maple syrup, you’ll need some salt, black pepper, red pepper flakes, garlic powder, balsamic vinegar, and Dijon mustard.

Pork Loin vs. Pork Tenderloin

These are two different cuts of meat. The tenderloin is a small, lean, and incredibly delicious cut of pork. This delicacy comes from the front shoulder which means it’s perfect for cooking in ways other than just roasting or boiling!

The pork loin is the most popular cut of meat. It stretches from back to front and has a larger diameter than the tenderloin (about 4 inches or more). 

While we prefer the Pork Tenderloin in this recipe, you can use either and if you like you can also use boneless pork chops.

What to Serve with Pork Tenderloin?

  • This delicious, Grilled Stuffed Jalapeno recipe will please any crowd with its filling of cream cheese, cheddar cheese, bacon, garlic and green onion and topped with tomatoes, red onions and cilantro.
  • This Thai Style Papaya Salad Rolls recipe wraps up green beans, carrots, tomatoes, green papaya and peanuts with a peanut sauce for a delicious appetizer when you can’t decide between fresh rolls and papaya salad serves well with Pork tenderloin
  • These Banh Mi Collard Wraps are filled with caramelized tofu and fresh Vietnamese flavor!
  • Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavors — this Bombay Potatoes recipe is the perfect side dish for Pork Tenderloin!
  • Or you can try this simple, yet satisfying, these Cheesy Taco Boat Quesadilla Dippers are the perfect snack and allow for a variety of dips to go with them!

How to Make the Best Pork Medallion Recipe

Slice the pork tenderloin into 8 equal pieces.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Place the pork pieces between two pieces of plastic wrap and pound with a meat hammer until they are about 1/2″ to 1/4″ thick.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

To make the pork tenderloin sauce, combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

 Turn off the heat and whisk in the Dijon mustard.

How to cook pork medallions: Heat one teaspoon of the vegetable oil in a skillet over medium-high heat.  Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. 

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
Season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Return the rest of the cooked pork to the pan.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Pour in the maple-balsamic sauce and cook for 1 minute. Then, garnish with scallions.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

See how easy that was, and look at that beautiful plate!

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

The pork loin sauce is so good, you are going to make this a part of your regular meal rotation plan.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

If you have ever had pork loin or pork chops that are overcooked, dry and tasteless, just know that this pork loin medallions recipe magically prevents dry and tasteless pork.

Thirty minutes is all you need to make this delicious, easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

This is the perfect pork medallions recipe to keep up your sleeve for picky eaters, unexpected dinner guests, and when you just feel the need to show off.

Just look at your bad self, making pork tenderloin medallions with maple-balsamic sauce. You’re fancy with pork sauce and you know it.

I’d love for you to keep in touch! You can enter your email address below to get new recipes sent to you. Join me on Facebook and Pinterest!!

Of all the pork medallion recipes out there, this is one of the best, if I do say so myself, but the reviews on this recipe don’t lie either! 

Frequently Asked Questions

Can it be cooked entirely on the stove?

Yes, it sure can. To prevent any unevenness in cooking bring your meat up to room temperature before starting so that all parts are equally warm and ready for grilling action when needed.

Can I use pork chops instead of pork loin or pork tenderloin?

Yes, just make sure that you get a great sear on whatever cut you use and make sure that you cook it to an internal temperature of 145 degrees F. Any cut will be delicious basted with this amazing concoction!

 

 If you like this recipe, please Pin it to Pinterest and share it with your friends!

Thirty minutes is all you need to make these easy pork medallions. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Alright, ready for some pork magic?

Here’s the Recipe!

Easy Pork Medallions with Maple-Balsamic Sauce

Easy Pork Medallions with Maple-Balsamic Sauce

Thirty minutes is all you need to make this delicious and easy pork medallions recipe. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1/4 cup maple syrup (the real stuff!)
  • 3 tablespoons balsamic vinegar
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons dijon mustard
  • 1 pound pork tenderloin (one piece)
  • 2 teaspoons vegetable oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Scallion chunks for garnish

Instructions

  1. Combine the maple syrup, vinegar, and red pepper flakes in a small saucepan. Turn the heat to high and boil for about 3 minutes, until the mixture has reduced to 1/3 of a cup. Turn off the heat and whisk in the dijon mustard.
  2. Meanwhile, slice the pork tenderloin into 8 equal pieces. Place four of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
  3. Heat one teaspoon of the vegetable oil in a nonstick skillet over medium-high heat. Season the pounded-out pork pieces with salt, pepper, and garlic powder. Once the oil is hot (3 minutes or so), add the pork pieces and cook for about 90 seconds per side. Test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit. Set aside on a plate.
  4. Pound out and season the remaining four pork pieces. Add another teaspoon of oil to the pan and cook the pork for 90 seconds per side. Again, test with a meat thermometer to ensure the internal temperature is at least 145° Fahrenheit.
  5. Return the rest of the cooked pork to the pan.
  6. Pour in the maple-balsamic sauce and cook for 1 minute.
  7. Garnish with scallions.

Nutrition

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 253|Total Fat: 7g|Saturated Fat: 2g|Trans Fat: 0g|Unsaturated Fat: 4g|Cholesterol: 83mg|Sodium: 402mg|Carbohydrates: 16g|Fiber: 0g|Sugar: 14g|Protein: 30g|

Nutrition information has been auto-calculated for your convenience.

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Did you make this recipe?

Take a picture and tag @thewanderlustkitchen on Instagram and hashtag it #thewanderlustkitchen. We can't wait to see your version!

Here are some of the original photos for fun.

Thirty minutes is all you need to make these easy pork medallions. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Thirty minutes is all you need to make these easy pork medallions. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

Thirty minutes is all you need to make these easy pork medallions. Try serving with crusty bread - you'll want to mop up every last drop of this maple-balsamic sauce!

July 25, 2020 | Last Updated on November 17, 2021 by Linda

30 thoughts on “Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe”

  1. I’m confused – you say that tenderloin and pork loin are not interchangeable, but your pictures clearly show boneless pork loin chops, not tenderloin! You also say in response to a comment that you sometimes use thin boneless pork chops – so are these cuts interchangeable or not?

    Reply
  2. Holy hell this was so good!! If you aren’t sure, take my word for it and MAKE THIS! I just bookmarked this and sent it to all of my friends. I made it exactly as indicated (although the cook time was longer for me) and it was phenomenal. I accompanied it with the linked Bombay potatoes and garlic butter asparagus. It was tres magnifique!

    Reply
  3. I have to revise my review below.
    Don’t judge this recipe based on the flavor of the glaze before you put it on the meat.
    It’s much more subtle once it’s on the meat and it’s SO GOOD!
    Thank you for a great recipe. I’ll definitely make this again!

    Previous review:
    The pork part is good. But the sauce is kind of weird. The vinegar is over powering. I didn’t pour the sauce over the meat as the flavor’s overwhelming.

    Reply
  4. So last night I made this sauce fir my pork tenderloin and it was very vinegary. I tripled all the ingredients equally, but I’m not sure if I boiled the sauce too long or what happened. This is the first time I made this and also am not too versed in reductions on sauces. Any advice is appreciated, as I think the sauce would’ve delicious had it been more maple flavored.

    Reply
    • Hi Janelle,

      I’m guessing you did everything right, including using real maple syrup. Even with real maple syrup the maple flavor is subtle. If you want a thicker sauce with more maple flavor, you could use more syrup and less vinegar and adjust to your liking.

      – Linda

      Reply
  5. I’m confused. The recipe says to pound the pork until it’s about 1/4″ thick, yet the photos show meat that appears to be at least 3/4″ thick. What am I missing?

    Reply
    • Hi Ted,

      You can use any desired thickness of pork as long as it is cooked to an internal temperature of 145 degrees Fahrenheit, followed by a three-minute rest time.
      Sometimes I use thin boneless pork chops with this recipe that are 1/4 inch thick, other times, I use pork loin and slice and pound until they are about 1/4 inch thick.

      – Linda

      Reply
    • Hi Edi,

      The mixture of 1/4 cup of maple syrup and the 3 tablespoons of balsamic vinegar is more than a 1/3 cup, so while it sounds confusing, it works. You can basically, make the sauce as thick as you want.

      – Linda

      Reply
  6. Pork medallions and chops are easy peasy to cook, try this

    heat pan to medium high heat
    cook first side for 6 minutes
    turn meat over cook 2 minutes
    take off heat and leave to rest 2 minutes

    done, enjoy

    Reply

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