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!
One question I get from readers again and again is how to cook pork.
I don’t mean pulled pork or a big ol’ roast – I’m talking pork chops.
I have to admit, I suck at pork chops, too. I don’t know what it is, but I overcook them every. single. time.
It’s embarrassing to admit, but there you have it.
While I work out my pork chop problems, I want to share a special recipe with you that 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.
I like to make this in my non-stick pan, so the maple syrup doesn’t turn my cast iron into a sticky mess.
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, pepper, balsamic vinegar, and dijon mustard.
Unless you HATE any one of these ingredients, or just ran out yesterday, I don’t want to hear any excuses about not having these on-hand.
This is the perfect 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 medallions with maple-balsamic sauce. You’re fancy and you know it.
I can also say with certainty that both white wine and IPA go very well with this recipe.
I know this because I poured myself a glass of white wine to have with dinner, but finished the wine before I was done eating, so then I helped myself to an IPA as well.
It’s not easy doing this kind of research for you, so I hope you appreciate it.
Alright, ready for some fool-proof pork magic?
Here’s Your Recipe!
- 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
- 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.
- 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 1/4" thick.
- 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 90 seconds per side. Set aside on a plate.
- 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.
- Return the rest of the cooked pork to the pan. Pour in the maple-balsamic sauce and cook for 1 minute.
Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 468 Total Fat 13g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 10g Cholesterol 62mg Sodium 1397mg Carbohydrates 64g Fiber 1g Sugar 56g Protein 23g