Maple-Balsamic-Glazed Pork Medallions

Maple-Balsamic-Glazed Pork Medallions Recipe
Randy Mayor; Melanie J. Clarke
Balsamic vinegar and maple syrup combine for a sweet-tart sauce that pairs perfectly with the pork medallions; Dijon mustard adds a savory note. Serve with whipped sweet potatoes and sautéed broccoli rabe.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 214
Caloriesfromfat 27 %
Fat 6.4 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 0.7 g
Protein 22.7 g
Carbohydrate 15.3 g
Fiber 0.1 g
Cholesterol 63 mg
Iron 1.5 mg
Sodium 409 mg
Calcium 22 mg

Ingredients

1/4 cup maple syrup
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
1 (1-pound) pork tenderloin, trimmed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Combine syrup and vinegar in a small saucepan; bring to a boil. Cook until reduced to 1/3 cup (about 3 minutes), stirring occasionally. Remove from heat; stir in mustard.

Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 3 minutes on each side. Add vinegar mixture; cook 1 minute or until desired degree of doneness, turning pork to coat. Place 2 pork medallions on each of 4 plates; drizzle about 1 tablespoon syrup mixture over each serving.

Note:

David Bonom,

December 2007
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