Pork Tenderloin Medallions with Maple-Balsamic Sauce
Source: The Olive Cellar, Northland Ave., Appleton
Very easy and sauce is so flavorful
25 year old balsamic is the best in this recipe!
This is delicious served with my Cranberry-Pear Risotto.
Ingredients
- 1 lb. pork tenderloin, sliced to ¼-inch pieces
- 2 t. canola oil, divided
- 1/2 t. salt
- 1/4 t. coarse ground black pepper
- ¼ t. garlic powder
- 1/4 c. pure maple syrup
- 3 Tbls. maple balsamic vinegar (or regular balsamic 18 yr. or older)
- 1/8 t. red pepper flakes
- 2 t. Dijon mustard
- Scallion onion greens, for garnish if desired
Instructions
Combine maple syrup, balsamic vinegar and red pepper flakes in a small saucepan. Turn the heat to almost-high and boil for about 3 minutes, until the mixture has reduced to 1/3 cup. Turn off the heat and whisk in the Dijon mustard. Set aside.
Slice the pork tenderloin into 8 equal pieces. Place between 2 pieces of wax paper or saran wrap, and pound out until they are ¼-inch thick.
Heat 1-2 teaspoons of oil (1 t. per batch, if you can’t do all at the same time) in a nonstick skillet over medium-high heat. Season with salt, pepper and garlic powder. Once the oil is hot, add the pork pieces and cook for 90 seconds per side. Set aside on a plate.
Once all the pork has been cooked in the pan, return the pork to the pan and pour in the maple-balsamic sauce; cook for 1 minute.
Garnish with sliced scallion onions (greens only) and serve.
NOTE: Serves 4