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.
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?
Hi Chris,
We have updated the wording. We prefer pork tenderloin with this recipe, but you can use pork loin or pork chops.
– Linda
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!
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.
Thanks for the review and the update. I’m glad you loved it enough to make it again. It seems like we eat this every other week or so.
– Linda
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.
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
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?
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
Put your pork chops in a cold pan then heat it up. Flip them over and don’t over cook. Works every time.
What am I missing…how does 1/4 cup reduce to 1/3 cup?
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
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
Love the wine and beer comments. Love all the ingredients was Devine!
Hello,
I made this recipe last evening. I am wondering if anyone else had the same problem I did. The sauce was very tasty but after I finished boiling it, it almost became a paste. Once it cooled, it was almost impossible to get out of the pan.
What did I do wrong?
I had the same problem. I ended up with a third of a cup of very thick sauce. I spooned it over each piece as best I could. The heat seemed to thin it a little but the flavour was amazing. Next time I will cook the sauce for less time.
This is delicious and easy! We really liked it.
I was searching for a sauce because my pork loin was already FINISHED roasting and needed a little something else. Your sauce was super fast and the perfect touch. My husband and teenage son both loved it. My youngest son still has developing tastes. 😉 I can’t wait to explore more of your recipes!
My husband cooked this delicious pork recipe for me tonight it was soooo delicious and cooked exactly as the read. Thank you
I used to have the same pork chop problem! The (easy!) solution: use a meat thermometer, preferably a fancy one with an alarm, and stop cooking your chops as soon as it hits 155F. They will keep cooking to 160F, the safe internal temp for pork, even after you take it off the heat, and they will be moist and tender and perfect every time!
I will be making your Maple Balsamic Pork Medallions this week and I am so excited! They look easy and delicious!
Meat thermometers are so handy!! Great tip 🙂
These were delicious! My husband always puts bottled sauce on his meat. But on this, he used nothing but the wonderful maple balsamic sauce. Thank you!
What would you serve on the side??
A simple baked potato and side salad would be lovely! Sometimes I serve it with green beans and quinoa, too.
I made these for dinner tonight and they were amazing!! Great recipe, thanks for sharing.
I’ve made these 3 times now! Easy to make, and the roomie (pickiest eater ever) loves them! Rock on!
This recipe was in the first email I received from you and I was looking to make something easy but tasty for a weeknight dinner where we were going to meet my son’s girlfriend’s parents. I have to say it was absolutely delicious and everyone raved about it. Thank you.
Thank you so much for taking the time to leave such a thoughtful comment!
Can’t wait to try these. Also, I’m so excited you’re uploading to Pepperplate now!! Woo hoo!
Anetta, thank you for the lovely recipe. Happy Holidays to you and your family.