ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Balsamic-Glazed Pork Medallions

Randy Mayor; Melanie J. Clarke
Yield

4 servings

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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.