Easy Pork Medallions with Maple-Balsamic Sauce

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.

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! 

 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

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

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!

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.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 253Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 83mgSodium 402mgCarbohydrates 16gFiber 0gSugar 14gProtein 30g

Nutrition information has been auto-calculated for your convenience.

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 April 12, 2021 by Linda

25 thoughts on “Easy Pork Medallions with Maple-Balsamic Sauce”

  1. 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
  2. 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
  3. 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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