In just thirty minutes, you can whip up this succulent and Easy Pork Tenderloin, draped in a mouthwatering maple-balsamic sauce. Perfect with crusty bread to savor every flavorful drop – a true feast for the senses!
This pork medallions recipe is one of our reader favorites because it is so easy and delicious. I have updated it with process photos and a video. This special recipe tastes, well, about four hundred times better than pork chops and is impossible to mess up. Intrigued? You should be. All you need is a one-pound boneless pork loin (sometimes 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 cleanup easier. If you need a large non-stick pan, you can order it from Amazon.
Here are a few other popular pork recipes to try: French Pork Chops with Apple Cream Sauce, Latin Pork Tomatillo Stew, German Pork Schnitzel, and Latin Pork Kebab Bowl.
Pork Loin vs. Pork Tenderloin
These are two different cuts of meat. The tenderloin is a small, lean, and incredibly delicious cut of pork. Known for its tenderness, it’s perfect for various cooking methods, including roasting and quick cooking techniques.
The pork loin, on the other hand, is a larger and more popular cut of meat. It has a larger diameter than the tenderloin, typically about 4 inches or more. This recipe prefers pork tenderloin for its tenderness and quick cooking time. You can also use pork loin or boneless pork chops, adjusting the cooking time as needed.
Reasons to Love This Pork Tenderloin Recipe
- Easy Pork Tenderloin takes minimal time to prepare, making it a favorite for busy weeknights.
- The meat is inherently tender and juicy, ensuring a satisfying meal every time.
- Its mild flavor makes it a perfect canvas for various seasonings and sauces.
- Pork tenderloin is a great source of lean protein, appealing to health-conscious eaters.
Recipe Ingredients
- Real Maple Syrup: Used to add a sweet and rich flavor to the dish.
- Balsamic Vinegar: Offers a tangy contrast to the sweetness of the maple syrup.
- Pork Tenderloin: It provides a melt-in-your-mouth tender and juicy base.
- Dijon Mustard: Adds a sharp and slightly spicy flavor to enhance the overall taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Honey for Maple Syrup: Replace maple syrup with honey for a similar natural sweetness.
- Apple Cider Vinegar Substitute: Use apple cider vinegar instead of balsamic for a fruity tang that complements the pork well.
- Chicken Breasts for Pork: For a leaner option, substitute pork tenderloin with chicken breasts.
- Olive Oil Instead of Vegetable Oil: Use olive oil for a slightly different flavor profile, offering a more Mediterranean twist.
- Onion Add: Elevate the flavor profile by incorporating either thinly sliced onions or a pinch of onion powder into the sauce.
How to Make the Best Pork Tenderloin Recipe
Step #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 one-third of a cup.
Step #2: Turn off the heat and whisk in the Dijon mustard.
Step #3: Meanwhile, slice the pork tenderloin into eight equal pieces. Place each of the pieces between two pieces of plastic wrap and pound until they are about 1/2″ to 1/4″ thick.
Step #4: To cook pork medallions, pat the tenderloins dry with a paper towel. Then, heat one teaspoon of vegetable oil in a nonstick skillet over medium-high heat. Season the pounded pork pieces with salt, pepper, and garlic powder. Once the oil is hot (about 3 minutes), add the pork pieces and cook for about 90 seconds per side.
Step #5: Test with a meat thermometer to ensure the internal temperature is at least 145°F (63°C). Set aside on a plate.
Step #6: 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°F (63°C).
Step #7: Return the rest of the cooked pork to the pan.
Step #8: Pour in the maple-balsamic sauce and cook for 1 minute. Garnish with scallions.
See how easy that was, and look at that beautiful plate!
Expert Tips
- Excess Fat and Skin Removal: Ensure even cooking and create a healthier meal by trimming any excess fat from the pork tenderloin. Additionally, remove the silver skin—the tough white membrane on the outside of the meat. Use a sharp knife, angling it upward to avoid cutting off unnecessary meat. If you prefer to keep the silver skin, that’s entirely fine.
- Even Thickness: Pound the pork to an even thickness for consistent cooking and tenderness.
- Use a Meat Thermometer: Always use a meat thermometer or an instant-read thermometer to check doneness; the internal temperature should be 145°F (63°C).
- Control Your Heat: Maintain a medium-high heat for a good sear without burning.
- Rest the Meat: Let the pork rest for a few minutes after cooking to allow juices to redistribute.
Frequently Asked Questions
Yes, the Easy Pork Tenderloin can be cooked entirely on the stove. You can sear the pork in a skillet and then finish cooking it in the same skillet without using an oven. This method is convenient and still yields delicious results.
Yes. But keep in mind that they have a different texture and thickness compared to pork loin or tenderloin. Adjust cooking times accordingly to ensure they reach the desired doneness without overcooking.
Pound the pieces to an even thickness and cook each side for the same amount of time.
The pork is done when it’s firm to the touch and its juices run clear when sliced.
Absolutely! Incorporating spices such as oregano or parsley can add delightful herby flavors to the pork.
Storage Info
Store leftover Easy Pork Tenderloin in an airtight container in the fridge, where it will stay good for up to 3-4 days. You can freeze it in a freezer-safe container for up to 3 months. To reheat, thaw in the refrigerator if frozen, then gently warm in a skillet over medium heat or in a microwave, being careful not to overcook it. Reheating in a skillet helps to retain the moisture and texture of the pork better than the microwave.
More Pork Recipes That You Will Love
- Pork Tenderloin with Chipotle Cranberry Sauce
- Spicy Harissa Roasted Pork Tenderloin
- Char Siu (Chinese BBQ Pork)
- Crockpot Tuscan Pork and Beans
- Vietnamese Pepper Pork
Easy Pork Tenderloin with Maple-Balsamic Sauce Recipe
RECOMMENDED PRODUCTS
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 one-third of a cup.
- Turn off the heat and whisk in the Dijon mustard.
- Meanwhile, slice the pork tenderloin into eight equal pieces. Place each of the pieces between two pieces of plastic wrap and pound until they are about 1/2" to 1/4" thick.
- To cook pork medallions, pat the tenderloins dry with a paper towel. Then, heat one teaspoon of vegetable oil in a nonstick skillet over medium-high heat. Season the pounded pork pieces with salt, pepper, and garlic powder. Once the oil is hot (about 3 minutes), 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°F (63°C). 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°F (63°C).
- 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
NOTES
Nutrition
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