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.
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
How to Make It
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.
This was so good and ridiculously easy! I used some maple balsamic vinegar and we all loved it! Made it with Parmesan Mashed Potatoes (from CL) - great with the sauce- easy peasy! Definitely going in the rotation!
I made this for dinner this past weekend.....it's was delicious and so easy to make.......my only problem was, it's hard for me to tell when it was done......I am going to use the glaze on my chicken this week.......it's something I will make often....