Thirty minutes is all you need to make this delicious, easy pork tenderloin recipe. 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.
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.
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 ⅓ of a cup.
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.
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.
Return the rest of the cooked pork to the pan.
Pour in the maple-balsamic sauce and cook for 1 minute. Then, garnish with scallions.
See how easy that was, and look at that beautiful plate!
The pork loin sauce is so good, you are going to make this a part of your regular meal rotation plan.
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.
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.
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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!
Alright, ready for some pork magic?
Easy Pork Medallions with Maple-Balsamic Sauce Recipe
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
- 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 ⅓ 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 1/2" to 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 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.
- 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.
- Return the rest of the cooked pork to the pan.
- Pour in the maple-balsamic sauce and cook for 1 minute.
- Garnish with scallions.
VIDEO
RECOMMENDED PRODUCTS
Here are some of the original photos for fun.
Love this recipe. Have made it many times. Simplification hack…no need to boil the vinegar and maple syrup before. Combine it and then put it in the pan when you return the pork into the pan. I was finding that the sauce thickened too much when I did the intermediary step so I omitted it and it turned out so great with the bonus of being easier and one less pot!
Hi Kerry, thanks for sharing your changes and your 5 star review!
One word. AMAZING! I served this for my family and it is now in our dinner rotation! The sauce for the pork is the perfect of sweet with that tang from the vinegar and spice from the red pepper flakes! I cannot get over how delicious this recipe is! Thank you!
Hi Michelle, so glad you love it. It is one of our favorites too and easy to make!
I can’t get the recipe. Only the instructions.t be recipe is garbled.
Hi Lee, it looks fine for me. Please try again.